Carbon stable isotopic compositions of glucose and ethanol in sake after simultaneous saccharification and fermentation processes
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Reference32 articles.
1. Carbon stable isotope analysis for glucose in sake: Simple freeze-dried sake can substitute for glucose following HPLC isolation;Akamatsu;Food Analytical Methods,2017
2. Separation and purification of glucose in sake for carbon stable isotope analysis;Akamatsu;Food Analytical Methods,2020
3. Prediction method for determining the carbon stable isotopic composition of berry sugars in the original must of Chardonnay wines;Akamatsu;Food Chemistry,2022
4. Nonstatistical 13C distribution during carbon transfer from glucose to ethanol during fermentation is determined by the catabolic Pathway Exploited;Bayle;The Journal of Biological Chemistry,2015
5. Stable isotope and chemical compositions of European and Australasian ciders as a guide to authenticity;Carter;Journal of Agricultural Food Chemistry,2015
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