Cite
HARVARD Citation
Hashizume, K. et al. (2019). Quantitation and sensory properties of three newly identified pyroglutamyl oligopeptides in sake. Bioscience, biotechnology, and biochemistry. 83 (2), pp. 357-364. [Online].
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Hashizume, K. et al. (2019). Quantitation and sensory properties of three newly identified pyroglutamyl oligopeptides in sake. Bioscience, biotechnology, and biochemistry. 83 (2), pp. 357-364. [Online].