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M. Yoshimoto, R. Kurata-Azuma, M. Fujii, D.-X. Hou, K. Ikeda, T. Yoshidome and M. Osako, “Phenolic Composition and Radical Scavenging Activity of SweetpotatoDerived Shochu Distillery By-Products Treated with Koji,” Bioscience, Biotechnology, and Biochemistry, Vol. 68, No. 12, 2004, pp. 2477-2483. doi:10.1271/bbb.68.2477
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