Research Article Japan
Vinegar Production by the Static Fermentation of Subcritical Water - Treated Mixtures of Sake Lees and Rice Bran
Published On: 2025-10-14 Authors: Shoji Hirayama, Sae Namba, Takachika Hoshino, Yuriko Hoshino, Kazuharu Yamato, Munehiro Hoshino, Mitsuru Sasaki