10.6013/jbrewsocjapan1915.79.271
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Publisher
Brewing Society of Japan
Cited by 8 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Target profiling of aroma compounds in three types of Japanese sake using solvent-assisted stir bar sorptive extraction with gas chromatography–mass spectrometry;Journal of Food Composition and Analysis;2024-09
2. Formation of Cytoplasmic P-Bodies inSakeYeast during JapaneseSakeBrewing and Wine Making;Bioscience, Biotechnology, and Biochemistry;2007-11-23
3. Characterization of Rat8 localization and mRNA export in Saccharomyces cerevisiae during the brewing of Japanese sake;Applied Microbiology and Biotechnology;2005-04-01
4. Electrophoretic methods in the analysis of beverages;Journal of Chromatography A;2000-06
5. Micellar electrokinetic chromatography as an alternative to high-performance liquid chromatography for separation and determination of phenolic compounds in Japanese spirituous liquor;Journal of Chromatography A;1998-01
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