Výsledky vyhledávání - "Sayaka SHIMOJO"

Contribution of a Fermentation Process using Bacillus subtilis (natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food

Autor: Sayaka Shimojo, Kazuya Kobayashi, Satoshi Watanabe

Publikováno v: Food Science and Technology Research. 22:153-157

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2b92436ffa10ca7fb4949b0f76223b0b
https://doi.org/10.3136/fstr.22.153

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Study of Sugar Transformations in Carrots during Storage Using Snow by Mid-Infrared Spectroscopy and Chemometrics

Autor: Satoshi Watanabe, Hideki Okada, Sayaka Shimojo, Naoto Nagai

Publikováno v: Applied Spectroscopy. 66:1087-1090

The attenuated total reflection (ATR) mode in Fourier transform infrared (FT-IR) spectroscopy has been used to detect the sugar transformations of carrots under various storage conditions. The composition of the sugars was assessed by principal compo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::b567238863395c0407e72e20d376af59
https://doi.org/10.1366/12-06647

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Akademický článek

Contribution of a Fermentation Process using Bacillus subtilis (natto) to High Polyamine Contents of Natto, a Traditional Japanese Fermented Soy Food.

Autor: Kazuya KOBAYASHI, Sayaka SHIMOJO, Satoshi WATANABE

Publikováno v: Food Science & Technology Research; Jan2016, Vol. 22 Issue 1, p153-157, 5p

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