Inactivation of enzymes and Lactobacillus fructivorans in unpasteurized sake by a two-stage method with low-pressure CO2 microbubbles and quality of the treated sake-Reference-Cited by-同舟云学术

Inactivation of enzymes and Lactobacillus fructivorans in unpasteurized sake by a two-stage method with low-pressure CO2 microbubbles and quality of the treated sake

Published:2013-04 Issue: Volume:18 Page:108-114
ISSN:1466-8564
Container-title:Innovative Food Science & Emerging Technologies
language:en
Short-container-title:Innovative Food Science & Emerging Technologies

Author:

Kobayashi Fumiyuki,Ikeura Hiromi,Odake Sashiko,Hayata Yasuyoshi

Publisher

Elsevier BV

Subject

Industrial and Manufacturing Engineering,General Chemistry,Food Science

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5. Effects of continuous dense-phase CO2 system on antioxidant capacity and volatile compounds of apple juice;Da Porto;International Journal of Food Science and Technology,2010

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4. Application of a Two-Stage System With Pressurized Carbon Dioxide Microbubbles for Inactivating Enzymes and Microorganisms in Unpasteurized Sake and Unfiltered Beer;Alcoholic Beverages;2019

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