Kobayashi, T.; Komatsu-Hata, Y.; Saito, R.; Yazawa, H.; Takahashi, M.; Oda, K.; Iwashita, K.
Modeling the Sensory Characteristics of Japanese Sake Using the Sake Metabolome Analysis Method. Metabolites 2025, 15, 559.
https://doi.org/10.3390/metabo15080559
AMA Style
Kobayashi T, Komatsu-Hata Y, Saito R, Yazawa H, Takahashi M, Oda K, Iwashita K.
Modeling the Sensory Characteristics of Japanese Sake Using the Sake Metabolome Analysis Method. Metabolites. 2025; 15(8):559.
https://doi.org/10.3390/metabo15080559
Chicago/Turabian Style
Kobayashi, Takuji, Yuko Komatsu-Hata, Ryota Saito, Hisashi Yazawa, Masayuki Takahashi, Ken Oda, and Kazuhiro Iwashita.
2025. "Modeling the Sensory Characteristics of Japanese Sake Using the Sake Metabolome Analysis Method" Metabolites 15, no. 8: 559.
https://doi.org/10.3390/metabo15080559
APA Style
Kobayashi, T., Komatsu-Hata, Y., Saito, R., Yazawa, H., Takahashi, M., Oda, K., & Iwashita, K.
(2025). Modeling the Sensory Characteristics of Japanese Sake Using the Sake Metabolome Analysis Method. Metabolites, 15(8), 559.
https://doi.org/10.3390/metabo15080559