Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Yoshitsugu Iemura"'
Autor:
Yoshitsugu Iemura
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 97:90-98
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1649f9d549c4f46563371c9cb6d47ef5
https://doi.org/10.6013/jbrewsocjapan1988.97.90
https://doi.org/10.6013/jbrewsocjapan1988.97.90
Publikováno v:
Journal of Bioscience and Bioengineering. 88:276-280
In the supernatant of sokujo-moto, a high level of acid carboxypeptidase (ACP) activity and a large amount of peptides were observed, however, the amount of free amino acids liberated was small. In order to determine why these peptides were not hydro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8f0ee525a9561fa3a30f7340480e806
https://doi.org/10.1016/s1389-1723(00)80009-2
https://doi.org/10.1016/s1389-1723(00)80009-2
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 94:331-337
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f68e6ead441dd00f269c225a12dd2a15
https://doi.org/10.6013/jbrewsocjapan1988.94.331
https://doi.org/10.6013/jbrewsocjapan1988.94.331
Publikováno v:
Journal of Bioscience and Bioengineering. 88:531-535
It was found that a large amount of TCA (trichloroacetic acid)-insoluble peptides were liberated into the supernatant of kimoto on the 7th-10th day of mashing. These TCA-insoluble peptides had five polypeptide groups (12, 21, 31, 38, and 55 kDa) on S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dc9abaa7d258aa595b6734c5ad71091f
https://doi.org/10.1016/s1389-1723(00)87671-9
https://doi.org/10.1016/s1389-1723(00)87671-9
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 91:592-600
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a5b1d9d9070b55c85d3646457069669e
https://doi.org/10.6013/jbrewsocjapan1988.91.592
https://doi.org/10.6013/jbrewsocjapan1988.91.592
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 91:439-445
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::035fe59c060b4efd5a3768731339763b
https://doi.org/10.6013/jbrewsocjapan1988.91.439
https://doi.org/10.6013/jbrewsocjapan1988.91.439
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 91:130-135
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05593a0b0028a930f01d70ee906b8c7c
https://doi.org/10.6013/jbrewsocjapan1988.91.130
https://doi.org/10.6013/jbrewsocjapan1988.91.130
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 90:947-952
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8487a450c693c52acb32bfd50d0f753
https://doi.org/10.6013/jbrewsocjapan1988.90.947
https://doi.org/10.6013/jbrewsocjapan1988.90.947
Publikováno v:
Journal of Bioscience and Bioengineering. 88:679-681
It was found that the peptide content of the main mash in the sake brewing process, seeded with kimoto, was higher than in that seeded with sokujo-moto, although the peptide content in kimoto was lower than in sokujo-moto. We investigated the underly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ab86c92685d70061fc321ed1ac8eb2e6
https://doi.org/10.1016/s1389-1723(00)87101-7
https://doi.org/10.1016/s1389-1723(00)87101-7
Publikováno v:
JOURNAL OF THE BREWING SOCIETY OF JAPAN. 86:801-803
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b1d649d16f6ce6cda37192261253289e
https://doi.org/10.6013/jbrewsocjapan1988.86.801
https://doi.org/10.6013/jbrewsocjapan1988.86.801