Goto-yamamoto Nami | National Res. Inst. Of Brewing

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著作論文

Characterization of Oriental Cultivars of Grapevine Using a Reference Allele System of Microsatellite Data and Assignment Test
Influence of Maceration Temperature in Red Wine Vinification on Extraction of Phenolics from Berry Skins and Seeds of Grape (Vitis vinifera)
Effects of Aldehyde Dehydrogenase and Acetyl-CoA Synthetase on Acetate Formation in Sake Mash
A Skin Color Mutation of Grapevine, from Black-Skinned Pinot Noir to White-Skinned Pinot Blanc, Is Caused by Deletion of the Functional VvmybA1 Allele
Effect of Shading on Proanthocyanidin Biosynthesis in the Grape Berry
Organ-Specific Transcription of Putative Flavonol Synthase Genes of Grapevine and Effects of Plant Hormones and Shading on Flavonol Biosynthesis in Grape Berry Skins
SSU1-R, a Sulfite Resistance Gene of Wine Yeast, is an Allele of SSU1 with a Different Upstream Sequence
Influence of Maceration Temperature in Red Wine Vinification on Extraction of Phenolics from Berry Skins and Seeds of Grape (Vitis vinifera)
Phenetic Clustering of Grapes (Vitis spp.) by AFLP Analysis
Analyses of peptides in sake mash : Forming a profile of bitter-tasting peptides(BREWING AND FOOD TECHNOLOGY)
The transfer of stable ^Cs from rice to Japanese sake(BREWING AND FOOD TECHNOLOGY)
The transfer of radioactive cesium and potassium from rice to sake(BREWING AND FOOD TECHNOLOGY)

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