National Research Institute of BrewingGene analysis reconfirmed the safety of Kuro-Koji (black) mold group for use in Shochu making Kuro-koji (black) mold is used for Awamori* making in Okinawa, and shiro-koji (

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Date: 2015-03-31 21:55:07 Food and drink Mycotoxins Biology Chemistry Aspergillus oryzae Rice wine Shch Mold Aspergillus niger Awamori Ochratoxin KWIT		National Research Institute of BrewingGene analysis reconfirmed the safety of Kuro-Koji (black) mold group for use in Shochu making Kuro-koji (black) mold is used for Awamori* making in Okinawa, and shiro-koji ( Add to Reading List Source URL: www.nrib.go.jp Download Document from Source Website File Size: 100,90 KB Share Document on Facebook

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