High hydrostatic pressure pasteurization of a draft sake brewed using a Niigata-sake yeast-Reference-Cited by-同舟云学术

High hydrostatic pressure pasteurization of a draft sake brewed using a Niigata-sake yeast

Published:2019-03-30 Issue:2 Volume:39 Page:301-312
ISSN:0895-7959
Container-title:High Pressure Research
language:en
Short-container-title:High Pressure Research

Author:

Nomura Kazuki¹,Ikezaki Minami¹²,Kataoka Chihiro¹,Hori Saori (Ujiie)¹,Aoki Toshio³,Kuribayashi Takashi³,Kaneoke Mitsuoki³,Iguchi Akinori¹²,Shigematsu Toru¹²

Affiliation:

1. Faculty of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences (NUPALS), Niigata, Japan

2. Graduate School of Applied Life Sciences, Niigata University of Pharmacy and Applied Life Sciences (NUPALS), Niigata, Japan

3. Niigata Prefectural Sake Research Institute, Niigata, Japan

Funder

Uchida Energy Science Promotion Foundation

NARO Bio-oriented Technology Research Advancement Institution

Publisher

Informa UK Limited

Subject

Condensed Matter Physics

Link

https://www.tandfonline.com/doi/pdf/10.1080/08957959.2019.1598985

Reference29 articles.

1. Measurement of thresholds for reference compounds for the sensory profiling of Sake (Part 2)

2. Report of the 37th session of the Codex committee on food additives and contaminants (CCFAC37). 2005.

3. Changes of Urea Content in Rice and Sake moromi during Sake Making Process

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