Differences in the Quality of Sake Koji Made with Various Sake Seed-koji
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Brewing Society of Japan
Cited by 5 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. Visualization of polypeptides including fragmented α-amylase in rice koji grains using mass spectrometry imaging;Journal of Bioscience and Bioengineering;2022-07
2. Effect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei;Bioscience, Biotechnology, and Biochemistry;2020-08-02
3. Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number;Fungal Biology and Biotechnology;2020-06-05
4. Mapping haze-komi on rice koji grains using β-glucuronidase expressing Aspergillus oryzae and mass spectrometry imaging;Journal of Bioscience and Bioengineering;2020-03
5. Quantitative evaluation of haze formation of koji and progression of internal haze by drying of koji during koji making;Journal of Bioscience and Bioengineering;2017-07
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