Influence of Sulfur and Nitrogen Content of Rice Grains on Flavor in Stored Sake
Author:
Affiliation:
1. National Research Institute of Brewing, 3-7-1 Kagamiyama, Higashihiroshima 739-0046, Japan.
2. Corresponding author. Phone: +81-82-420-0812. Fax: +81-82-420-0850. E-mail: okuda@nrib.go.jp
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Link
http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-86-5-0534
Reference18 articles.
1. 3-Methylthiopropionaldehyde as Precursor of Dimethyl Trisulfide in Aged Beers
2. Rice protein digestion by sake Koji enzymes: Comparison between steamed rice grains and isolated protein bodies from rice endosperm
3. A New Method of Measuring Glucose-forming Activity in Rice Koji
4. Changes in the Aroma Compounds of Sake during Aging
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