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bibliographicCitation YAMABE S, KANEKO K, INOUE H, TAKITA T. Maturation of Fermented Rice-koji Miso Can Be Monitored by an Increase in Fatty Acid Ethyl Ester. Bioscience, Biotechnology, and Biochemistry. 2004 Jan;68(1):250–2. doi: 10.1271/bbb.68.250.
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title Maturation of Fermented Rice-koji Miso Can Be Monitored by an Increase in Fatty Acid Ethyl Ester
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