KAMIMURA Minoru | Brewing Research Laboratories, Sapporo Breweries Ltd.
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概要
Brewing Research Laboratories, Sapporo Breweries Ltd. | 論文
- Characterization of Factors That Transform Linoleic Acid into Di- and Trihydroxyoctadecenoic Acids in Mash
- Behavior of Mono-, Di-, and Trihydroxyoctadecenoic Acids during Mashing and Methods of Controlling Their Production
- The Production of Linoleic and Linolenic Acid Hydroperoxides during Mashing
- Role of Fermentation Conditions on Flavor Stability of Beer
- Role of Free Radicals in Chemiluminescence Generation during the Beer Oxidation Process(Food & Nutrition)