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Using the aged black koji mold called hine-koji makes possible the production of awamori with a strong flavor. The stronger the taste and characteristics of ...
Masatoshi YOSHIDA and Koji FUKUMOTO (Received on January 6, 1999) An approximated ... Shigeru NAGASAWA, Yasushi FUKUZAWA, Akira HINE Isamu KATAYAMA, Akinori YOSHIZAWA and ...
... Koji Tsuda Department of Computer Science III AIST Computational Biology Research Center University of Bonn 135-0064 Tokyo, Japan D-53117 Bonn, Germany Abstract Mac hine ...
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