Search Results - Yamabe, S. (Tokyo Dietitian Academy (Japan))

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    Maturation of fermented rice-koji miso can be monitored by an increase in fatty acid ethyl ester

    Maturation of fermented rice-koji miso can be monitored by an increase in fatty acid ethyl ester by Yamabe, S. (Tokyo Dietitian Academy (Japan)), Kaneko, K, Inoue, H, Takita, T

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