Journal ArticleOPEN ACCESS

Characteristics of koji making and the mold flora of Kona-koji for Imo-shochu production in Aogashima. Studies of Kona-koji (Part 1)

  • OKADA T
  • MAEDA Y
  • KAKUTA T
  • et al.
JOURNAL OF THE BREWING SOCIETY OF JAPAN (1999) 94(2) 150-157
DOI: 10.6013/jbrewsocjapan1988.94.150
N/ACitations
Citations of this article
N/AReaders
Mendeley users who have this article in their library.

Cite

CITATION STYLE

APA

OKADA, T., MAEDA, Y., KAKUTA, T., SUZUKI, M., & KOIZUMI, T. (1999). Characteristics of koji making and the mold flora of Kona-koji for Imo-shochu production in Aogashima. Studies of Kona-koji (Part 1). JOURNAL OF THE BREWING SOCIETY OF JAPAN, 94(2), 150–157. https://doi.org/10.6013/jbrewsocjapan1988.94.150

Register to see more suggestions

Mendeley helps you to discover research relevant for your work.

Already have an account?

Save time finding and organizing research with Mendeley

Sign up for free