Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake

Author:

Mimura Natsuki,Isogai Atsuko,Iwashita Kazuhiro,Bamba Takeshi,Fukusaki Eiichiro

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Bioengineering,Biotechnology

Reference31 articles.

1. Fermentations in world food processing;Steinkraus;Com. Rev. Food Sci. Food Saf.,2002

2. Flavor terminology and reference standards for sensory analysis of sake;Utsunomiya;Rep. Res. Inst. Brew.,2006

3. Breeding research on sake yeasts in Japan: history, recent technological advances, and future perspectives;Kitagaki;Annu. Rev. Food Sci. Technol.,2013

4. Isolation and application of mutants producing sufficient isoamyl acetate, a sake flavor component;Ashida;Agric. Biol. Chem.,1987

5. Breeding of a sake yeast with improved ethyl caproate productivity;Ichikawa;Agric. Biol. Chem.,1991

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