Inactivation of enzymes and Lactobacillus fructivorans in...

Innovative Food Science & Emerging Technologies 2013 / 4 Vol. 18

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

Kobayashi, Fumiyuki, Ikeura, Hiromi, Odake, Sashiko, Hayata, Yasuyoshi
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Volume:
18
Language:
english
Journal:
Innovative Food Science & Emerging Technologies
DOI:
10.1016/j.ifset.2013.01.003
Date:
April, 2013
File:
PDF, 360 KB
english, 2013
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