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Journal of the Society of Brewing, Japan最新文献

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長寿変異株SSG1変異株の特徴からみる酵母寿命の関連因子 从长寿变异株SSG1变异株的特征看酵母寿命的相关因子
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.530
Masaki Mizunuma, Koji Masumura, Muneyoshi Kanai
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引用次数: 0
地ビールの将来展望 地方啤酒的未来展望
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.202
Y. Koganei
{"title":"地ビールの将来展望","authors":"Y. Koganei","doi":"10.6013/jbrewsocjapan.113.202","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.202","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81494097","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
抜粋要旨　中国醸造雑誌『醸酒科技』2017年6期号（総276期） 抜粋要旨　中国醸造雑誌『醸酒科技』2017年6期号（総276期）
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.308
大陸 大森
{"title":"抜粋要旨　中国醸造雑誌『醸酒科技』2017年6期号（総276期）","authors":"大陸 大森","doi":"10.6013/jbrewsocjapan.113.308","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.308","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76146798","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
平成29年における味噌の研究業績 平成29年味增研究成果
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.544
編集部
{"title":"平成29年における味噌の研究業績","authors":"編集部","doi":"10.6013/jbrewsocjapan.113.544","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.544","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87782149","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
山梨県の自然界からのAspergillus oryzaeの分離 山梨县自然界中分离出的Aspergillus oryzae
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.577
Kota Naganuma, Takuya Hashimoto, Hideo Kimura
{"title":"山梨県の自然界からのAspergillus oryzaeの分離","authors":"Kota Naganuma, Takuya Hashimoto, Hideo Kimura","doi":"10.6013/jbrewsocjapan.113.577","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.577","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88189283","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
平成29年における酒類の研究業績 平成29年酒类研究成果
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.226
編集部
{"title":"平成29年における酒類の研究業績","authors":"編集部","doi":"10.6013/jbrewsocjapan.113.226","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.226","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"84334082","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Estimation method for enzyme digestibility of steamed rice grains for sake making using alkali/urea solubility 用碱/尿素溶解度法测定清酒用蒸米粒酶消化率
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.315
M. Okuda, M. Joyo, H. Fukuda
{"title":"Estimation method for enzyme digestibility of steamed rice grains for sake making using alkali/urea solubility","authors":"M. Okuda, M. Joyo, H. Fukuda","doi":"10.6013/jbrewsocjapan.113.315","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.315","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89521841","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 1
食酢研究に期待すること 食醋研究的期待
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.529
賢二 多山
{"title":"食酢研究に期待すること","authors":"賢二 多山","doi":"10.6013/jbrewsocjapan.113.529","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.529","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81404676","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
イネ胚乳澱粉合成研究と私 稻胚乳淀粉合成研究与我
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.276
Yasunori Nakamura
{"title":"イネ胚乳澱粉合成研究と私","authors":"Yasunori Nakamura","doi":"10.6013/jbrewsocjapan.113.276","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.276","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"76852696","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effects of second stage mash pH on the fermentation process and sweet potato shochu flavor 二段醪pH对发酵过程及甘薯烧酒风味的影响
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.375
Kazunori Takamine, Mai Kojima, Kayu Okutsu, Taiki Futagami, H. Tamaki, Yumiko Yoshizaki
{"title":"Effects of second stage mash pH on the fermentation process and sweet potato shochu flavor","authors":"Kazunori Takamine, Mai Kojima, Kayu Okutsu, Taiki Futagami, H. Tamaki, Yumiko Yoshizaki","doi":"10.6013/jbrewsocjapan.113.375","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.375","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2018-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78077951","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 3
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