Výsledky vyhledávání - "Kyuichi SAITOH"

Autor: Motohiro IKEMI, Kyuichi SAITOH, Takeo Koizumi, Kikuo NOJIRO

Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 79:119-123

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::0309ec1f1dd7e6b722582a0c3beec128
https://doi.org/10.6013/jbrewsocjapan1915.79.119

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Changes of aroma components in sake moromi mash. Part V. Formation of ethyl leucinate in sake moromi mash and producing abelity of leucinic acid of rice koji

Autor: Kikuo Nojiro, Motohiro Ikemi, Kyuichi Saitoh, Masaharu Suzuki, Takeo Koizumi

Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 80:358-361

1. 麹菌株116株を用いて, 蒸米上でロイシン酸を多くつくる菌株を検索したところ, No.69-2が最も高い生成を示し, 反対にNo.68が最も低かった。この両者の株の間にはその生成量に7倍の差が認

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b97387cee36aae660956bbd3da2d7a39
https://doi.org/10.6013/jbrewsocjapan1915.80.358

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Changes of aroma components in sake moromi mash. Part IV. Relationship between humidity of rice koji and aroma components in sake moromi mash during fermentation

Autor: Takeo Koizumi, Kyuichi Saitoh, Kikuo Nojiro, Motohiro Ikemi

Publikováno v: JOURNAL OF THE SOCIETY OF BREWING,JAPAN. 80:355-357

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::10e9bd06415259206c9f12fa3f604e30
https://doi.org/10.6013/jbrewsocjapan1915.80.355

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