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Inactivation of enzymes and Lactobacillus fructivorans in unpasteurized sake by a two-stage method with low-pressure CO₂ microbubbles and quality of the treated sake
Innovative food science and emerging technologies

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Abstract of Article  Will be presented in next release
Date Last Accessed  Accessed January 20, 2015
Title of Article  Inactivation of enzymes and Lactobacillus fructivorans in unpasteurized sake by a two-stage method with low-pressure CO₂ microbubbles and quality of the treated sake
Author(s) of Article  Will be identified in next release
Citation  Innovative food science and emerging technologies 2013 v.18 pp. 108-114
Click to View  (Click to View)
Date of Publication  2013
Location of Article  http://pubag.nal.usda.gov/pubag/article.xhtml?id=567331
Name of Publication  Innovative food science and emerging technologies
Publishing Company  Will be identified in next release
Accession Number  169592