The studies on the enzymatic replacement of traditional koji in sake brewing
碩士 === 大葉大學 === 生物產業科技學系 === 93 === Sake is a traditional alcohol beverage of Japan produced from steamed rice by utilization of two microorganisms, Aspergillus oryzae and Sacchromyce cerevisiae. The traditional koji-brewing of sake has many factors that are difficult to maneuver and need experience...
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| Format: | Others |
| Language: | zh-TW |
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2005
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| Online Access: | http://ndltd.ncl.edu.tw/handle/18995376884729261070 |