Changes in the Charged Metabolite and Sugar Profiles of Pasteurized and Unpasteurized Japanese Sake with Storage
Author:
Affiliation:
1. Institute for Advanced Biosciences, Keio University, Tsuruoka, Yamagata 997-0052, Japan
2. Graduate School of Medicine and Faculty of Medicine, Kyoto University, Yoshida-Konoe-cho Sakyo-ku, Kyoto 606-8501, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf2048993
Reference30 articles.
1. Electrospray Ionization-Mass Spectrometric Measurement of Sake, a Traditional Japanese Alcohol Beverage, for Characterization
2. Behaviors of d- and l-Lactic Acids during the Brewing Process of Sake (Japanese Rice Wine)
3. Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature
4. Thermal inactivation behavior of enzymes in fresh sake during pasturization
5. Pasteurization and Storage Condition of Ginjoshu
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