Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto)

Publication date: Available online 4 April 2020Source: Journal of Bioscience and BioengineeringAuthor(s): Moyu Taniguchi, Yoshifumi Takao, Hiroshi Kawasaki, Tasuku Yamada, Eiichiro Fukusaki
Source: Journal of Bioscience and Bioengineering - Category: Biomedical Science Source Type: research