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Journal: J. Fungi, 2021
Volume: 7
Number: 517

Article: Making Traditional Japanese Distilled Liquor, Shochu and Awamori, and the Contribution of White and Black Koji Fungi
Authors: by Kei Hayashi, Yasuhiro Kajiwara, Taiki Futagami, Masatoshi Goto and Hideharu Takashita
Link: https://www.mdpi.com/2309-608X/7/7/517

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