Effects of Glycerol in Mash on Flavor Components of Barley Shochu
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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. Loss of Rim15p in shochu yeast alters carbon utilization during barley shochu fermentation;Bioscience, Biotechnology, and Biochemistry;2019-08-03
2. Flavor impacts of glycerol in the processing of yeast fermented beverages: a review;Journal of Food Science and Technology;2015-08-01
3. A novel method for screening high glycerol- and ester-producing brewing yeasts (Saccharomyces cerevisiae) by heat shock treatment;Journal of Fermentation and Bioengineering;1997-01
4. Enhancement of glycerol production by brewing yeast (Saccharomyces cerevisiae) with heat shock treatment;Journal of Fermentation and Bioengineering;1996-01
5. High glycerol producing amino acid analogue-resistant Saccharomyces cerevisiae mutant;Journal of Fermentation and Bioengineering;1995-01
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