Starch Biosynthesis-Related Genotype of Rice (Wx and Alk): Indicator of Suitability for Sake and Shochu Brewing Correlated with Water Absorption Ratio.
- DOI
- 10.5458/jag.7302102
- Published
- 2026
- Container
- Journal of applied glycoscience
- Publisher
- Not recorded
- Open access
- yes
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Cite this work
BibTeX
@article{allodium:10.5458/jag.7302102,
title = {Starch Biosynthesis-Related Genotype of Rice (Wx and Alk): Indicator of Suitability for Sake and Shochu Brewing Correlated with Water Absorption Ratio.},
author = {Lee LJ and Sato Y and Joyo M and Takahashi K and Okuda M},
year = {2026},
journal = {Journal of applied glycoscience},
doi = {10.5458/jag.7302102},
url = {https://doi.org/10.5458/jag.7302102}
}RIS
TY - JOUR TI - Starch Biosynthesis-Related Genotype of Rice (Wx and Alk): Indicator of Suitability for Sake and Shochu Brewing Correlated with Water Absorption Ratio. AU - Lee LJ AU - Sato Y AU - Joyo M AU - Takahashi K AU - Okuda M PY - 2026 JO - Journal of applied glycoscience DO - 10.5458/jag.7302102 UR - https://doi.org/10.5458/jag.7302102 ER -
APA
LJ, L., Y, S., M, J., K, T., & M, O. (2026). Starch Biosynthesis-Related Genotype of Rice (Wx and Alk): Indicator of Suitability for Sake and Shochu Brewing Correlated with Water Absorption Ratio.. Journal of applied glycoscience. https://doi.org/10.5458/jag.7302102
Source records
- pubmed · retrieved 2026-09-25T02:35:51.880Z