Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature-Reference-Cited by-同舟云学术

Enzyme Inactivation and Quality Preservation of Sake by High-Pressure Carbonation at a Moderate Temperature

Published:2008-01-23 Issue:1 Volume:72 Page:22-28
ISSN:0916-8451
Container-title:Bioscience, Biotechnology, and Biochemistry
language:en
Short-container-title:Bioscience, Biotechnology, and Biochemistry

Author:

TANIMOTO Shota,MATSUMOTO Hideyuki,FUJII Kazuyoshi,OHDOI Ritsushi,SAKAMOTO Koji,YAMANE Yuichi,MIYAKE Masaki,SHIMODA Mitsuya,OSAJIMA Yutaka

Publisher

Oxford University Press (OUP)

Subject

Organic Chemistry,Molecular Biology,Applied Microbiology and Biotechnology,General Medicine,Biochemistry,Analytical Chemistry,Biotechnology

Link

http://www.tandfonline.com/doi/pdf/10.1271/bbb.70297

Reference4 articles.

1. 2) Sato, S. “Aging of Food” (in Japanese), Kohrin, Tokyo, pp. 26–30 (1984).

2. 14) “The Annotation of the Official Analytical Methods of the National Tax Agency of Japan (4th ed.)” (in Japanese), The Brewing Society of Japan, Tokyo, pp. 211–228 (1993).

3. 15) “The Annotation of the Official Analytical Methods of the National Tax Agency of Japan (4th ed.)” (in Japanese), The Brewing Society of Japan, Tokyo, pp. 14–24 (1993).

4. 17) “The Annotation of the Official Analytical Methods of the National Tax Agency of Japan (4th ed.)” (in Japanese), The Brewing Society of Japan, Tokyo, p. 273 (1993).

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