Profiling of taste-related compounds during the fermentation of Japanese sake brewed with or without a traditional seed mash (kimoto)
Author:
Funder
JSPS KAKENHI
Publisher
Elsevier BV
Subject
Applied Microbiology and Biotechnology,Bioengineering,Biotechnology
Reference19 articles.
1. Fermentations in world food processing;Steinkraus;Compr. Rev. Food Sci. Food Saf.,2002
2. Metabolite profiling of the fermentation process of “yamahai-ginjo-shikomi” Japanese sake;Tatsukami;PloS One,2018
3. Changes in the charged metabolite and sugar profiles of pasteurized and unpasteurized Japanese sake with storage;Sugimoto;J. Agric. Food Chem.,2012
4. Gas chromatography/mass spectrometry based component profiling and quality prediction for Japanese sake;Mimura;J. Biosci. Bioeng.,2014
5. Taxonomic study of sake yeasts (Saccharomyces sake);Takeda;J. Ferment. Technol.,1975
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