Author:
Okuda Masaki,Miyamoto Minami,Joyo Midori,Takahashi Kei,Goto-Yamamoto Nami,Iida Shuichi,Ishii Takuro
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference35 articles.
1. Yoshizawa, K.: Rice in brewing, rice, chemistry and technology, 3rd ed., pp. 541–557. AACC International, St. Paul, MN (2004).
2. Influence of sulfur and nitrogen content of rice grains on flavor in stored Sake;Okuda;Cereal Chem.,2009
3. Influence of nucleic acid-related substances on sake quality;Honma;Hakkokogaku,1984
4. Bitter-tasting sake peptides derived from the N-terminus of the rice glutelin acidic subunit;Hashizume;Food Sci. Technol. Res.,2007
5. Taste-guided fractionation and instrumental analysis of hydrophobic compounds of sake;Hashizume;Biosci. Biotechnol. Biochem.,2012
Cited by
12 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献