Enzyme inactivation and quality preservation of sake by high-pressure carbonation at a moderate temperature

Shota Tanimoto, Hideyuki Matsumoto, Kazuyoshi Fujii, Ritsushi Ohdoi, Koji Sakamoto, Yuichi Yamane, Masaki Miyake, Mitsuya Shimoda, Yutaka Osajima

Research output: Contribution to journal › Article › peer-review

8 Citations (Scopus)

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Food Science