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Original Articles

Effect of Reduction of Carbonyl Compounds by Yeast on Flavor Stability of Happoshu

Efectos de Reducción de Componentes Carbonilos por Levadura en la Estabilidad de Sabor de Happoshu

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Pages 122-129 | Received 17 Jul 2001, Accepted 12 Feb 2002, Published online: 01 Feb 2018

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