↓ Skip to main content

Fermentation Characteristics of Sake Mash made by Using Rice Koji Prepared with Aspergillus kawachii

Overview of attention for article published in JOURNAL OF THE BREWING SOCIETY OF JAPAN, January 1990
Altmetric Badge

About this Attention Score

  • High Attention Score compared to outputs of the same age (81st percentile)
  • High Attention Score compared to outputs of the same age and source (95th percentile)

Mentioned by

twitter
1 X user
wikipedia
1 Wikipedia page

Citations

dimensions_citation
2 Dimensions