Relationship between Properties of Rice for Sake Making and Meteorological Conditions in Cultivation Period.
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Brewing Society of Japan
Cited by 7 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. Effects of temperature conditions after rice heading on enzyme digestibility（Brix） of steamed rice for the 2002–2019 crop years.;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2022
2. Relationships between Enzyme Digestibility of Brewer’s Rice and Air Temperature during Ripening Period in Brewer’s Rice Cultivars in Hyogo Prefecture;Japanese Journal of Crop Science;2021-10-05
3. Time course study for elucidating annual variation of the brewing properties of sake rice utilizing earlier-period-rice analysis data collected from 2002–2019 crop years.;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2021
4. Comparative analysis of sake rice varieties utilizing earlier-period-rice analysis data collected from 2002–2019 crop years.;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2021
5. Rice used for Japanese sake making;Bioscience, Biotechnology, and Biochemistry;2019-08-03
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