Discrimination for sake brewing methods by compound specific isotope analysis and formation mechanism of organic acids in sake
Momoka Suto, Hiroto Kawashima
Topics & Concepts
Lactic acidSuccinic acidMalic acidChemistryFermentationOrganic acidChromatographyAromaBiochemistryFood scienceCitric acidBacteriaBiologyGeneticsFermentation and Sensory AnalysisFood Quality and Safety StudiesTea Polyphenols and Effects