New Method for Analyzing the Volatiles in Beer
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概要
- 論文の詳細を見る
A new method is reported for analyzing the medium- and high-boiling-point volatiles in beer, using CCI_3F for extracting the whole volatiles and then the headspace trapping method with Tenax TA. This method seems to be effective for analyzing the flavor not only of beer but also of other beverages, especially those containing a large amount of ethanol.
- 社団法人日本農芸化学会の論文
- 1994-12-23
著者
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早瀬 文孝
明治大学農学部農芸化学科
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早瀬 文孝
日清ファルマ健康科学研究所
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Hayase Fumitaka
Department of Agricultural Chemistry, Meiji University
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Kato Hiromichi
Department of Agricultural Chemistry, The University of Tokyo
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Kato H
Department Of Agricultural Chemistry The University Of Tokyo
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Kato Hiromichi
Department Of Agricultural Chemistry The University Of Tokyo
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Kato Hiromichi
Department Of Food Science Ohtsuma University
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Kato H
Otsuma Women's Univ. Tokyo Jpn
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Hayase Fumitaka
Department Of Agricultural Chemistry Faculty Of Agriculture Meiji University
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Hayase Fumitaka
Department Of Agricultural Chemistry The University Of Tokyo:(present Address) Department Of Agricul
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Hayase Fumitaka
Department Of Agricultural Chemistry The University Of Tokyo : (present Address) Department Of Agric
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Hayase Fumitaka
Central Research Laboratories Asahi Breweries Ltd.
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Kato H
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Harayama Koichi
Nagoya Brewery, Asahi Breweries Ltd.
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Hayase F
Department Of Agricultural Chemistry Meiji University
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Harayama Koichi
Nagoya Brewery Asahi Breweries Ltd.
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Kato Hiroshi
Department Of Applied Biological Chemistry Graduate School Of Agricultural And Life Sciences The Uni
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Hayase Fumitaka
Dep. Of Agricultural Chemistry Fac. Of Agriculture Meiji Univ.
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