Alcoholic Beverages 2019
DOI: 10.1016/b978-0-12-815269-0.00007-6
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Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles for Inactivating Enzymes and Microorganisms in Unpasteurized Sake and Unfiltered Beer

Fumiyuki Kobayashi
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Сатору Одаке
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