Involvement of Quality of Malt Whisky by Lactic Acid Bacteria and Brewer's Yeast-Reference-Cited by-同舟云学术

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Involvement of Quality of Malt Whisky by Lactic Acid Bacteria and Brewer's Yeast

Published:2003 Issue:4 Volume:98 Page:241-250
ISSN:0914-7314
Container-title:JOURNAL OF THE BREWING SOCIETY OF JAPAN
language:en
Short-container-title:J.Brew.Soc.Japan

Author:

WANIKAWA Akira

Publisher

Brewing Society of Japan

Cited by 6 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. Accumulation of Hydroxyl Fatty Acid inLactobacillus sakeiY-20 Cells Cultivated under Stress Conditions and Expression of Fatty Acid Hydroxylase;Journal of the American Society of Brewing Chemists;2018-01-02

2. Screening the Hydroxylation of Fatty Acids with Lactic Acid Bacteria Based on the Lactonization of the Hydroxylated Products;Journal of the American Society of Brewing Chemists;2016-04

3. Cloning and Sequence Analysis of Fatty Acid Hydroxylase Gene inLactobacillus SakeiY-20 Strain and Characteristics of Fatty Acid Hydroxylase;Journal of the American Society of Brewing Chemists;2016-01

4. Significance of microbial symbiotic coexistence in traditional fermentation;Journal of Bioscience and Bioengineering;2013-11

5. Sake and Beer Spoilage Lactic Acid Bacteria - A Review;Journal of the Institute of Brewing;2008

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