Production of Alcoholic Beverage by Mushroom Fermentation

Overview of attention for article published in JOURNAL OF THE BREWING SOCIETY OF JAPAN, January 2002

Altmetric Badge

About this Attention Score

So far, Altmetric has seen 2 X posts from 2 X users, with an upper bound of 3,230 followers.

きのこを用いた酒類の製造 https://t.co/8qa9rgQSHw

マイタケを酵母代わりに使うわけではなかった。 https://t.co/YmN1MQwsRU / “マイタケでつくるビールは”崩壊”の味がする :: デイリーポータルZ” https://t.co/HV6WMMdsL1

This page shows the most recent X posts that mention this research output.

Click here to find out how to access more activity.