Enzyme inactivation and quality preservation of sake [Japanese alcoholic bevera from rice] by high-pressure carbonation at a moderate temperature by Tanimoto, S.(Kyushu Univ., Fukuoka (Japan). Faculty of Agriculture), Matsumoto, H, Fujii, K, Ohdoi, R, Sakamoto, K, Yamane, Y, Miyake, M, Shimoda, M, Osajima, Y

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