Fumiyuki Kobayashi and Sachiko Odake. “Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles for Inactivating Enzymes and Microorganisms in Unpasteurized Sake and Unfiltered Beer.” In Alcoholic Beverages: Volume 7, The Science of Beverages, edited by Alexandru Mihai Grumezescu and Alina Maria Holban, 199–242. Woodhead Publishing, 2019.
Comparative methodology showing that microbial efficacy, composition, volatile retention, and trained sensory outcome must be evaluated together.
Fumiyuki Kobayashi and Sachiko Odake, “Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles for Inactivating Enzymes and Microorganisms in Unpasteurized Sake and Unfiltered Beer,” in Alcoholic Beverages: Volume 7, The Science of Beverages, edited by Alexandru Mihai Grumezescu and Alina Maria Holban (Woodhead Publishing, 2019), 221–237.
Fumiyuki Kobayashi and Sachiko Odake, “Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles for Inactivating Enzymes and Microorganisms in Unpasteurized Sake and Unfiltered Beer,” in Alcoholic Beverages: Volume 7, The Science of Beverages, edited by Alexandru Mihai Grumezescu and Alina Maria Holban (Woodhead Publishing, 2019), 221–237.
237
221
Kobayashi and Odake, “Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles,” 221–237.
Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles for Inactivating Enzymes and Microorganisms in Unpasteurized Sake and Unfiltered Beer
Fresh full-copy review: chapter authors and printed locators match the supplied volume; PDF sheets are printed pages +25. Reference covers printed 221–237; use individual linked Excerpts for narrower passages and current critical qualifications. Same published work as SRC-259, not independent corroboration.
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