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National Res. Inst. Of Brewing | 論文
- The Concentration of Ethyl Carbamate in Commercial Ume (Prunus mume) Liqueur Products and a Method of Reducing It
- 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
- Purification and Characterization of Porcine Skeletal Muscle Aminopeptidase T, a Novel Metallopeptidase Homologous to Leukotriene A_4 Hydrolase
- Purification and characterization of a novel aspartic protease from basidiomycetous yeast Cryptococcus sp. S-2(ENZYMOLOGY, PROTEIN ENGINEERING, AND ENZYME TECHNOLOGY)
- Analyses of peptides in sake mash : Forming a profile of bitter-tasting peptides(BREWING AND FOOD TECHNOLOGY)
- Development of an efficient gene-targeting system in Aspergillus luchuensis by deletion of the non-homologous end joining system(GENETICS, MOLECULAR BIOLOGY, AND GENE ENGINEERING)
- Lignin Is Linked to Ethyl-Carbamate Formation in Ume (Prunus mume) Liqueur
- Characterization and Isolation of Mutants Producing Increased Amounts of Isoamyl Acetate Derived from Hygromycin B-Resistant Sake Yeast
- 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)
- Involvement of methionine salvage pathway genes of Saccharomyces cerevisiae in the production of precursor compounds of dimethyl trisulfide (DMTS)(BREWING AND FOOD TECHNOLOGY)