Characteristic odour compounds inshochuderived from ricekoji-Reference-Cited by-同舟云学术

Characteristic odour compounds inshochuderived from ricekoji

Published:2016-07 Issue:3 Volume:122 Page:381-387
ISSN:0046-9750
Container-title:Journal of the Institute of Brewing
language:en
Short-container-title:J. Inst. Brew.

Author:

Shiraishi Yohei¹²,Yoshizaki Yumiko²,Ono Toshifumi²,Yamato Hiroaki²,Okutsu Kayu²,Tamaki Hisanori²,Futagami Taiki²,Yoshihiro Sameshima²,Takamine Kazunori²

Affiliation:

1. Bio'c, Co., Ltd; 111-1 Uchida, Muro-cho Toyohashi City Aichi 441-8087 Japan

2. Division of Shochu Fermentation Technology, Education and Research Centre for Fermentation Studies, Faculty of Agriculture; Kagoshima University; 1-21-24 Korimoto Kagoshima City 890-0065 Japan

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jib.334/fullpdf

Reference36 articles.

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4. Effects of Aspergillus species inoculation and their enzymatic activities on the formation of volatile components in fermented soybean paste (doenjang);Kum;J. Agric. Food Chem.,2015

5. Rice koji reduced body weight gain, fat accumulation, and blood glucose level in high-fat diet-induced obese mice;Yoshizaki;PeerJ,2014

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