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pro vyhledávání: '"Keizou Matsui"'
Autor:
Kazuichi Hayakawa, Shuji Kodama, Akinobu Matsunaga, Kazuya Nakagomi, Atsushi Yamamoto, Keizou Matsui
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:767-770
The amounts of D- and L-lactic acids during the brewing process of sake were determined by capillary electrophoresis using 2-hydroxypropyl-beta-cyclodextrin as a chiral selector. Because L-lactic acid, which prevents the growth of nonuseful microorga
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6c12caa58f681cbd3c065828bf7ea64e
https://doi.org/10.1021/jf011098j
https://doi.org/10.1021/jf011098j
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 95:785-790
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3cd7520280efb5b08289c62393e859c2
https://doi.org/10.6013/jbrewsocjapan1988.95.785
https://doi.org/10.6013/jbrewsocjapan1988.95.785