Phase‐Separated Structures of Sake Flavors‐Containing Cell Model Membranes-Reference-Cited by-同舟云学术

Phase‐Separated Structures of Sake Flavors‐Containing Cell Model Membranes

Published:2022-12-09 Issue:1 Volume:20 Page:
ISSN:1612-1872
Container-title:Chemistry & Biodiversity
language:en
Short-container-title:Chemistry & Biodiversity

Author:

Yoda Tsuyoshi¹²^ORCID

Affiliation:

1. Hachinohe Industrial Research Institute Aomori Prefectural Industrial Technology Research Center 1-4-43 Kita-inter-kogyodanchi Hachinohe City Aomori, 039-2245 Japan

2. The United Graduate School of Agricultural Sciences Iwate University 3-18-8, Ueda Morioka City Iwate 020-8550 Japan

Funder

Konica Minolta Imaging Science Foundation

Shorai Foundation for Science and Technology

Publisher

Wiley

Subject

Molecular Biology,Molecular Medicine,General Chemistry,Biochemistry,General Medicine,Bioengineering

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/cbdv.202200750

Reference37 articles.

1. N. Iwama ‘Development of Sake yeast for Ginjo-Shu brewing with use of Hanaomoi which is rice for Sake brewing’ inAomori Prefectural Industrial Technology Research Center's Report2002; Aomori Prefectural Industrial Technology Research Center: Aomori Japan 2002; pp. 125–133 (In Japanese with English Abstract).

2. Ability of Saccharomyces cerevisiae MC87-46 to assimilate isomaltose and its effects on sake taste

3. Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics

4. Preparation of natural isovaleraldehyde by the Maillard reaction

5. Influence of Ethyl Caproate on the Size of Lipid Vesicles and Yeast Cells

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