Effects of high pressure on inactivation of enzymes and microorganisms in non-pasteurized rice wine (Namazake).-Reference-Cited by-同舟云学术

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Effects of high pressure on inactivation of enzymes and microorganisms in non-pasteurized rice wine (Namazake).

Published:1990 Issue:5 Volume:64 Page:1025-1029
ISSN:0002-1407
Container-title:Journal of the agricultural chemical society of Japan
language:ja
Short-container-title:Journal of the agricultural chemical society of Japan

Author:

HARA Akihiro,NAGAHAMA Genzou,OHBAYASHI Akira,HAYASHI Rikimaru

Publisher

Japan Society for Bioscience, Biotechnology, and Agrochemistry

Subject

Medicine (miscellaneous),Chemistry (miscellaneous),Food Science,Biotechnology

Cited by 24 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. Inactivating Food Microbes by High-Pressure Processing and Combined Nonthermal and Thermal Treatment: A Review;Journal of Food Quality;2022-08-24

2. Effect of High-Pressure Treatment on the Quality of a Hericium erinaceus: Millet Composite Beverage;Journal of Food Quality;2022-06-09

3. Influence of high hydrostatic pressure processing on physicochemical characteristics of a fermented pomegranate (Punica granatum L.) beverage;Innovative Food Science & Emerging Technologies;2020-01

4. Effect of High-Pressure Treatment on Quality Control of Non-Pasteurized Sake.;JOURNAL OF THE BREWING SOCIETY OF JAPAN;2020

5. Application and possible benefits of high hydrostatic pressure or high-pressure homogenization on beer processing: A review;Food Science and Technology International;2017-06-12

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