CITATION STYLE
YOSHIDA, K., INAHASHI, M., NORO, F., & MURAKAMI, H. (1985). The nature of the yeasts isolated from persimon and trial of the odorless “Kakishibu” making using them. JOURNAL OF THE SOCIETY OF BREWING,JAPAN, 80(7), 471–475. https://doi.org/10.6013/jbrewsocjapan1915.80.471
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