Zobrazeno 1 - 10
of 19
pro vyhledávání: '"Munekazu Kishimoto"'
Publikováno v:
OENO One, Vol 55, Iss 3 (2021)
This study aimed to clarify differences in susceptibility to red wine pellicle formation by pellicle-forming yeasts between two wine grape cultivars and to investigate wine components affecting pellicle formation. Twenty wines each of Muscat Bailey A
Externí odkaz:
https://doaj.org/article/4b395a6638dc4289bc568744639ad39f
Publikováno v:
The Horticulture Journal. 91:169-175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bd5f602087a88f409b1caf33f9c69f2
https://doi.org/10.2503/hortj.utd-314
https://doi.org/10.2503/hortj.utd-314
Publikováno v:
OENO One, Vol 55, Iss 3 (2021)
This study aimed to clarify differences in susceptibility to red wine pellicle formation by pellicle-forming yeasts between two wine grape cultivars and to investigate wine components affecting pellicle formation. Twenty wines each of Muscat Bailey A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11ab12111a392d89994e0bab7861358d
https://doi.org/10.20870/oeno-one.2021.55.3.4730
https://doi.org/10.20870/oeno-one.2021.55.3.4730
Autor:
Rina Nakano, Kazuo Nakamura, Munekazu Kishimoto, Morimasa Tanimoto, Takuto Tasaki, Kinya Matsumoto
Publikováno v:
Food Science and Technology Research. 26:93-99
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dd40137d1511f396b3e721d9f13241a
https://doi.org/10.3136/fstr.26.93
https://doi.org/10.3136/fstr.26.93
Autor:
Kazuo Nakamura, Keiya Kanemaru, Takuto Tasaki, Tomoyuki Nakamura, Morimasa Tanimoto, Kaoru Sato, Munekazu Kishimoto
Publikováno v:
Food Science and Technology Research. 24:139-143
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25160a5f143f75135b6b7eae9db272fb
https://doi.org/10.3136/fstr.24.139
https://doi.org/10.3136/fstr.24.139
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 112:442-451
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bec89231eaf2857301ed54cc5b258ef
https://doi.org/10.6013/jbrewsocjapan.112.442
https://doi.org/10.6013/jbrewsocjapan.112.442
Autor:
Munekazu KISHIMOTO, Tetsunan YAMAMOTO
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 112:758-764
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c441a23856243860aa579957fca001ed
https://doi.org/10.6013/jbrewsocjapan.112.758
https://doi.org/10.6013/jbrewsocjapan.112.758
Autor:
Munekazu KISHIMOTO, Kazuo NAKAMURA, Takuto TASAKI, Kinya MATSUMOTO, Rina NAKANO, Morimasa TANIMOTO
Publikováno v:
Food Science & Technology Research; 2020, Vol. 26 Issue 1, p93-99, 7p
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 107:931-939
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f2bcf08a921987ac54eb0b040d4fca99
https://doi.org/10.6013/jbrewsocjapan.107.931
https://doi.org/10.6013/jbrewsocjapan.107.931
Autor:
Munekazu Kishimoto, Masaichi Sodeyama
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 98:210-216
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ae85f72d065219a04f5ffd8981529e2
https://doi.org/10.6013/jbrewsocjapan1988.98.210
https://doi.org/10.6013/jbrewsocjapan1988.98.210