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Properties on the Malo-lactic Fermentation of Lactic Acid Bacteria (Acid Producing Bacteria and Hiochi Bacteria) Isolated from Sake and the Brewing Process.

  • INAHASHI M
JOURNAL OF THE BREWING SOCIETY OF JAPAN (2016) 111(1) 14-21
DOI: 10.6013/jbrewsocjapan.111.14
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INAHASHI, M. (2016). Properties on the Malo-lactic Fermentation of Lactic Acid Bacteria (Acid Producing Bacteria and Hiochi Bacteria) Isolated from Sake and the Brewing Process. JOURNAL OF THE BREWING SOCIETY OF JAPAN, 111(1), 14–21. https://doi.org/10.6013/jbrewsocjapan.111.14

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