Stable Isotope Analysis of Hydrogen and Oxygen in a Traditional Japanese Alcoholic Beverage, Sake, from Niigata Prefecture in Japan and Other Countries-Reference-Cited by-同舟云学术

Stable Isotope Analysis of Hydrogen and Oxygen in a Traditional Japanese Alcoholic Beverage, Sake, from Niigata Prefecture in Japan and Other Countries

Published:2017 Issue:8 Volume:33 Page:979-982
ISSN:0910-6340
Container-title:Analytical Sciences
language:en
Short-container-title:Anal. Sci.

Author:

KURIBAYASHI Takashi¹,SUGAWARA Masamichi¹,SATO Keigo¹,NABEKURA Yoshihito¹,AOKI Toshio¹,KANO Naoki²,JOH Toshio³,KANEOKE Mitsuoki¹

Affiliation:

1. Niigata Prefectural Sake Research Institute

2. Department of Chemistry and Chemical Engineering, Faculty of Engineering, Niigata University

3. Department of Applied Biological Chemistry, Faculty of Agriculture, Niigata University

Publisher

Springer Science and Business Media LLC

Subject

Analytical Chemistry

Link

https://www.jstage.jst.go.jp/article/analsci/33/8/33_979/_pdf

Reference26 articles.

1. 1. K. Yoshizawa, Food Rev. Int., 1999, 15, 83.

2. 2. Y. Tsutsui, “Ippan-seibun (Jozo-butsu-no-seibun) (Components of the Brewing Products, in Japanese)”, ed. Brewing Society of Japan, 1999, Brewing Society of Japan, 1.

3. 3. National Tax Agency Japan, https://www.nta.go.jp/kohyo/press/press/2015/sake_yushutsu/01.pdf.

4. 4. T. Hashiguchi, F. Akamatsu, H. Izu, and T. Fujii, Biosci. Biotechnol. Biochem., 2015, 79, 1018.

5. 5. N. Honda, Chosa to Joho, 2014, 810, 1.

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