Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mina Sugimachi"'
Autor:
Zhe Zhao, Taiki Futagami, Kazunori Takamine, Hisanori Tamaki, Mina Sugimachi, Kayu Okutsu, Xuan Yin, Xing-Lin Han, Yumiko Yoshizaki
Publikováno v:
Journal of Food Science. 86:4958-4968
Rice-flavor baijiu is a traditional Chinese liquor. The flavor profile and volatiles presented with or without the solid-state saccharification (SSS) were investigated to reveal the effects of SSS process on the quality of rice-flavor baijiu. The liq
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1f1ee61b1e444e188c23eb8b8a880383
https://doi.org/10.1111/1750-3841.15935
https://doi.org/10.1111/1750-3841.15935
Autor:
Kazunori Takamine, Xing-Lin Han, Kayu Okutsu, Shugo Kurazono, Mina Sugimachi, Xuan Yin, Yumiko Yoshizaki, Hisanori Tamaki, Haruka Takeuchi, Taiki Futagami
Publikováno v:
Food Science and Technology Research. 26:411-422
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b59f19cb796d0c2dc7e37a438c44349
https://doi.org/10.3136/fstr.26.411
https://doi.org/10.3136/fstr.26.411
Autor:
Zhe Zhao, Taiki Futagami, Kazunori Takamine, Xuan Yin, Mina Sugimachi, Hisanori Tamaki, Xing-Lin Han, Yumiko Yoshizaki, Kayu Okutsu
Publikováno v:
Food Bioscience. 44:101375
In this study, we compared the flavor profiles Chinese rice-flavor baijiu and Japanese awamori—traditional liquors with similar manufacturing processes. Citric acid and lactic acid were the major acid constituents in the mash of awamori and rice-fl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9403c2b45c937b2fade6e334ae297702
https://doi.org/10.1016/j.fbio.2021.101375
https://doi.org/10.1016/j.fbio.2021.101375
Autor:
Xuan Yin, Yumiko Yoshizaki, Shugo Kurazono, Mina Sugimachi, Haruka Takeuchi, Xing-Lin Han, Kayu Okutsu, Taiki Futagami, Hisanori Tamaki, Kazunori Takamine
Publikováno v:
Food Science & Technology Research; 2020, Vol. 26 Issue 3, p411-422, 12p