"D-Amino acid", a New Ingredient Effecting on Sake Taste
Author:
Affiliation:
1. Department of Life Science and Biotechnology, Faculty of Chemistry, Materials, and Bioengineering, Kansai University
Publisher
Brewing Society of Japan
Link
https://www.jstage.jst.go.jp/article/jbrewsocjapan/110/4/110_189/_pdf
Reference21 articles.
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2. 2) M. Machida, O. Yamada, and K. Gomi: DNA Res., 15, 173-183 (2008)
3. 3) S. Izawa, K. Ikeda, T. Miki, Y. Wakai, and Y. Inoue: Appl Microbiol Biotechnol, 88, 277-282 (2010)
4. 4) K. Yoshizawa: Jpn J Taste Smell Res., 7, 211-220 (2000)
5. 5) H. Bruckner and T. Westhauser: Amino Acids, 24, 43-55 (2003)
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