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[HTML][HTML] Forests, woods and saké: Analysis of constructing premium with terroir
J Sato, R Kohsaka - International Journal of Gastronomy and Food Science, 2024 - Elsevier
This study focused mainly on the micro-organisms that affect quality in the sake production
process and the wooden barrels (Ki-Oke) in which they live, and analysed their potential to …
process and the wooden barrels (Ki-Oke) in which they live, and analysed their potential to …
Luxury Concepts for the Future of Tradition-Bound Products: Cases of Japanese Saké Breweries
Studies have suggested borrowing concepts from the wine industry for saké marketing
communication. In fact, saké breweries attempt to expand consumer reach by adopting wine …
communication. In fact, saké breweries attempt to expand consumer reach by adopting wine …
[PDF][PDF] International Journal of Gastronomy and Food Science
MF Santos, SCSE de Paula, LM da Silva… - researchmap.jp
This study focused mainly on the micro-organisms that affect quality in the sake production
process and the wooden barrels (Ki-Oke) in which they live, and analysed their potential to …
process and the wooden barrels (Ki-Oke) in which they live, and analysed their potential to …