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    Traditional microbial control methods used in sake brewing effectively suppress predominant bacteria emerging during production of rice koji

    Traditional microbial control methods used in sake brewing effectively suppress predominant bacteria emerging during production of rice koji by Kota Naganuma, Youji Nakagawa, Susumu Kokubo, Takuya Hashimoto, Kayo Higuchi, Naoko Ariizumi, Masayuki Hayakawa, Hideki Yamamura

    Published 2023-03-01
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