Analysis of element composition of Japanese and other wine and their classification

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概要

• 論文の詳細を見る

著者

• Izu Hanae

  National Res. Inst. Of Brewing

• Horii Sachie

  National Research Institute Of Brewing

• 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

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