Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake-Reference-Cited by-同舟云学术

Metabolite profiling of the fermentation process of "yamahai-ginjo-shikomi" Japanese sake

Published:2018-01-03 Issue:1 Volume:13 Page:e0190040
ISSN:1932-6203
Container-title:PLOS ONE
language:en
Short-container-title:PLoS ONE

Author:

Tatsukami Yohei,Morisaka Hironobu,Aburaya Shunsuke,Aoki Wataru,Kohsaka Chihiro,Tani Masafumi,Hirooka Kiyoo,Yamamoto Yoshihiro,Kitaoka Atsushi,Fujiwara Hisashi,Wakai Yoshinori,Ueda Mitsuyoshi^ORCID

Publisher

Public Library of Science (PLoS)

Subject

Multidisciplinary

Reference21 articles.

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3. Changes in the Charged Metabolite and Sugar Profiles of Pasteurized and Unpasteurized Japanese Sake with Storage;M Sugimoto;J Agr Food Chem,2012

4. Correlation between Sensory Evaluation Scores of Japanese Sake and Metabolome Profiles;M Sugimoto;J Agr Food Chem,2010

5. Different Polar Metabolites and Protein Profiles between High- and Low-Quality Japanese Ginjo Sake;K Takahashi;Plos One,2016

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