Physiological functions of a sweetpotato <i>shochu</i> distilled residue beverage with rice <i>koji</i> added-Reference-Cited by-同舟云学术

Physiological functions of a sweetpotato shochu distilled residue beverage with rice koji added

Published:2012 Issue:5 Volume:107 Page:355-361
ISSN:0914-7314
Container-title:JOURNAL OF THE BREWING SOCIETY OF JAPAN
language:en
Short-container-title:J.Brew.Soc

Author:

IKEDA Koji¹²³,NAKANO Takayuki⁴,FUJII Makoto²,HOU De-Xing²,YOSHIMOTO Makoto⁵,KURATA-AZUMA Rie⁶,TAKAMINE Kazunori²,SUGANUMA Toshihiko²

Affiliation:

1. VinEx Corporation

2. The United Graduate School of Agricultural Sciences, Kagoshima University

3. DENEN SHUZO Co. Ltd

4. Kagoshima Immaculate Heart University

5. Kagoshima Women's Junior College

6. Department of Upland Farming Reseach, National Agricultural Research Center for Kyushu Okinawa Region

Publisher

Brewing Society of Japan

Link

https://www.jstage.jst.go.jp/article/jbrewsocjapan/107/5/107_355/_pdf

Reference3 articles.

1. 4) Sugino T., Aoyagi S., Kajimoto Y. And Kajimoto O.: J. Clin. Biochem. Nutr., 41, (11), 224-230(2007)

2. 13) Yoshimoto M., Kurata-Azuma R., Fujii M., De-Xing Hou, Ikeda K., Yoshidome T. and Osako M.: Biosci. Biotechnol. Biochem., 69, (9), 1777-1781, (2005)

3. 14) Yoshimoto M., Kurata-Azuma R., Fujii M., De-Xing Hou, Ikeda K., Yoshidome T. and Osako M.: Biosci. Biotechnol. Biochem., 68, (12), 2477-2483, (2004)

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