Behaviors of d- and l-Lactic Acids during the Brewing Process of Sake (Japanese Rice Wine)-Reference-Cited by-同舟云学术

Behaviors of d- and l-Lactic Acids during the Brewing Process of Sake (Japanese Rice Wine)

Published:2002-01-19 Issue:4 Volume:50 Page:767-770
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kodama Shuji¹,Yamamoto Atsushi¹,Matsunaga Akinobu¹,Matsui Keizou¹,Nakagomi Kazuya¹,Hayakawa Kazuichi¹

Affiliation:

1. Toyama Institute of Health, 17-1 Nakataikoyama, Kosugi-machi, Toyama 939-0363, Japan; Fukumitsu-ya Co., 2-8-3 Ishibiki, Kanazawa, 920-8638, Japan; Faculty of Pharmaceutical Sciences, Toyama Medical and Pharmaceutical University, 2630 Sugitani, Toyama 930-0194, Japan; and Faculty of Pharmaceutical Sciences, Kanazawa University, 13-1 Takara-machi, Kanazawa 920-0934, Japan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf011098j

Reference21 articles.

1. Separation of α-Hydroxy Acid Enantiomers by High Performance Liquid Chromatography Using Copper(II)-L-amino Acid Eluent

2. Optical resolution of 2-hydroxy acids by high-performance ligand exchange chromatography

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