水熱反応によるサツマイモ焼酎粕の機能性の向上
Enrichment of functional ingredients of a sweet potato Syochu
distillery by-product treated by hydrothermal reaction |
米元俊一・森山正宗
竹迫寿一・安藤浩毅
侯徳興・藤井信
Toshikazu YONEMOTO
Masamune MORIYAMA
Toshikazu TAKESAKO
Hiroki ANDO
De-Xing Hou
Makoto FUJII
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