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Changes of aroma components in sake moromi mash. Part IV. Relationship between humidity of rice koji and aroma components in sake moromi mash during fermentation.

机译：寒冷莫罗莫醪中香气成分的变化。第四部分。发酵过程中湿润莫罗莫醪中水稻Koji湿度与香气成分的关系。

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Motohiro IKEMI; Kyuichi SAITOH; Takeo KOIZUMI; Kikuo NOJIRO;
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年度 1985
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5. Antioxidant activity and phytochemicals of rabbiteye blueberry (Vaccinium ashei) fluid products and by-products and aroma impact components of blueberry vinegars as affected by fermentation. [D] . Su, Min-Sheng. 2003

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7. Changes of aroma components in sake moromi mash. Part V. Formation of ethyl leucinate in sake moromi mash and producing abelity of leucinic acid of rice koji. [O] . Motohiro IKEMI, Kyuichi SAITOH, Takeo KOIZUMI, 1985

机译：寒冷莫罗莫醪中香气成分的变化。 V.Staks Moromi Mash中的乙基裂片酸乙酯的形成，生产脂肪酸水稻Koji的缺乏。

Changes of aroma components in sake moromi mash. Part IV. Relationship between humidity of rice koji and aroma components in sake moromi mash during fermentation.

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