Ferulic Acid and Ethyl Ferulate in Sake: Comparison of Levels between Sake and Mirin and Analysis of Their Sensory Properties-Reference-Cited by-同舟云学术

Ferulic Acid and Ethyl Ferulate in Sake: Comparison of Levels between Sake and Mirin and Analysis of Their Sensory Properties

Published:2013 Issue:4 Volume:19 Page:705-709
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

HASHIZUME Katsumi,ITO Toshihiko,SHIMOHASHI Misako,ISHIZUKA Takahiro,OKUDA Masaki

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference17 articles.

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3. Furukawa, H. (2001a). “Oishisa wo Hakaru.” Saiwai Shobo, Tokyo, pp.7-8 (in Japanese).

4. Furukawa, H. (2001b). “Oishisa wo Hakaru.” Saiwai Shobo, Tokyo, pp.68-69 (in Japanese).

5. Hashizume, K., Okuda, M., Numata, M. and Iwashita, K. (2007a). Bitter-tasting sake peptides derived from the N-terminus of the rice glutelin acidic subunit. Food, Sci. Technol. Res., 13, 270-274.

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