Analysis of element composition of Japanese and other wine and their classification
スポンサーリンク
概要
著者
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Izu Hanae
National Res. Inst. Of Brewing
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Horii Sachie
National Research Institute Of Brewing
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HASHIGUCHI Tomokazu
National Research Institute of Brewing
関連論文
- S-Adenosylmethionine (SAM)-Accumulating Sake Yeast Suppresses Acute Alcohol-Induced Liver Injury in Mice
- Sake Yeast Suppresses Acute Alcohol-Induced Liver Injury in Mice
- 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
- 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)
- The transfer of stable ^Cs from rice to Japanese sake