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Mechanisms of aroma compound formation in traditional Japanese sake brewing by natural lactic acid fermentation: Insights from solvent-assisted stir bar sorptive extraction with GC–MS and bacterial flora analysis

Author:

Yuya Yamazaki,Tetsuya Sasaki,Nobuo Ochiai,Kikuo Sasamoto,Toshihide Michihata,Kentaro Yoshida,Takashi Koyanagi

Publication:

Food Chemistry

Publisher:

Elsevier

Date:

15 February 2026

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