검색결과 : 2건
| No. | Article |
|---|---|
| 1 |
Formation of ethyl ferulate by rice koji enzyme in sake and mirin mash conditions Hashizume K, Ito T, Ishizuka T, Takeda N Journal of Bioscience and Bioengineering, 116(2), 209, 2013 |
| 2 |
Dielectric properties of mirin in the microwave frequency range Tanaka F, Uchino T, Hamanaka D, Atungulu GG, Hung YC Journal of Food Engineering, 89(4), 435, 2008 |