Characteristics of traditional alcoholic beverages made with koji described in the classic literature, Chi min yao shu, of the ancient Chinese

Journal of the American Society of Brewing Chemists

Volumn 65, Issue 2, 2007, Pages 105-109

  Kanauchi, Makoto ^a   Kakuta, Toshitaka ^b   Koizumi, Takeo ^b  

^a MIYAGI UNIVERSITY   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE   (Japan)

Author keywords

Alcoholic beverages; Chi min yao syu; Cocklebur leaf; Inhibition of growth; Koji; Yeast

Indexed keywords

CANDIDA; PICHIA; PICHIA ANOMALA; PICHIA SCOLYTI; SACCHAROMYCES CEREVISIAE; TRITICUM AESTIVUM; XANTHIUM; XANTHIUM STRUMARIUM;

EID: 34248594092     PISSN: 03610470     EISSN: None     Source Type: Journal    
DOI: 10.1094/ASBCJ-2007-0404-01     Document Type: Article

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