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- [6] STUDY ON THE BREWING OF SAKE WITH EXCELLENT TASTE AND FLAVOR .3. CHANGES IN THE UPTAKE OF AMINO-ACIDS BY YEAST-CELLS AND IN THE INTRA AND EXTRA-CELLULAR AMINO-ACIDS DURING SAKE MASH FERMENTATION HAKKOKOGAKU KAISHI-JOURNAL OF THE SOCIETY OF FERMENTATION TECHNOLOGY, 1985, 63 (04): : 289 - 295