Article Versions Notes

Inoue Y, Ueda S, Tanikawa T, Sano A, Suzuki R, Todo H, Higuchi Y, Akao K. Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice. Foods. 2023; 12(21):4004. https://doi.org/10.3390/foods12214004

Inoue, Yutaka, Sae Ueda, Takashi Tanikawa, Aiko Sano, Ryuichiro Suzuki, Hiroaki Todo, Yuji Higuchi, and Kenichi Akao. 2023. "Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice" Foods 12, no. 21: 4004. https://doi.org/10.3390/foods12214004

Inoue, Y., Ueda, S., Tanikawa, T., Sano, A., Suzuki, R., Todo, H., Higuchi, Y., & Akao, K. (2023). Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice. Foods, 12(21), 4004. https://doi.org/10.3390/foods12214004