Lignin Is Linked to Ethyl-Carbamate Formation in Ume (Prunus mume) Liqueur
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概要
- 論文の詳細を見る
- 2012-01-23
著者
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SUDO SHIGETOSHI
National Research Institute of Brewing
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Izu Hanae
National Res. Inst. Of Brewing
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HASHIGUCHI Tomokazu
National Research Institute of Brewing
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- Comparison of Acid-Stable α-Amylase Production by Aspergillus kawachii in Solid-State and Submerged Cultures
- Characteristics of Acid-Stable α-Amylase Production by Submerged Culture of Aspergillus kawachii
- Analysis of element composition of Japanese and other wine and their classification
- Hepatoprotective Effects of a Concentrate and Components of Sake against Galactosamine (GalN)-Induced Liver Injury in Mice
- The Concentration of Ethyl Carbamate in Commercial Ume (Prunus mume) Liqueur Products and a Method of Reducing It
- Lignin Is Linked to Ethyl-Carbamate Formation in Ume (Prunus mume) Liqueur
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