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微生物・酵素を利用したバニリンの合成 利用微生物酶的香兰素的合成
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.64
T. Furuya, Kuniki Kino
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引用次数: 0
抜粋要旨　中国醸造雑誌『醸酒科技』2017年10期号（総280期） 抜粋要旨　中国醸造雑誌『醸酒科技』2017年10期号（総280期）
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.568
大陸 大森
{"title":"抜粋要旨　中国醸造雑誌『醸酒科技』2017年10期号（総280期）","authors":"大陸 大森","doi":"10.6013/jbrewsocjapan.113.568","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.568","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":"77814819","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4期号（総274期） 抜粋要旨　中国醸造雑誌『醸酒科技』2017年4期号（総274期）
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.164
大陸 大森
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引用次数: 0
瓶内二次発酵条件の違いが二次発酵に及ぼす影響の検討 瓶内二次发酵条件的差异对二次发酵影响的探讨
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.573
T. Onda, Masakazu Komatsu, Tadahiro Nakayama
{"title":"瓶内二次発酵条件の違いが二次発酵に及ぼす影響の検討","authors":"T. Onda, Masakazu Komatsu, Tadahiro Nakayama","doi":"10.6013/jbrewsocjapan.113.573","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.573","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":"78528815","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
吟醸香成分酢酸イソアミルの新しい機能性―食品保存料としての可能性― 吟酿香成分乙酸异氨基甲酸酯的新功能—作为食品防腐剂的可能性—
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.392
Hitoshi Ando, Noriaki Kishimoto
{"title":"吟醸香成分酢酸イソアミルの新しい機能性―食品保存料としての可能性―","authors":"Hitoshi Ando, Noriaki Kishimoto","doi":"10.6013/jbrewsocjapan.113.392","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.392","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":"89190547","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
甘藷焼酎醸造工程中の葉酸含量の推移 甘薯烧酒酿造过程中叶酸含量的变化
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.115
Nobuhiko Mukai, Tomoko Morimoto, Narumi Fuke, Daiki Uesako, O. Mizutani, Nahoko Nishibori, Muneyoshi Kanai, O. Yamada, Tsutomu Fujii
{"title":"甘藷焼酎醸造工程中の葉酸含量の推移","authors":"Nobuhiko Mukai, Tomoko Morimoto, Narumi Fuke, Daiki Uesako, O. Mizutani, Nahoko Nishibori, Muneyoshi Kanai, O. Yamada, Tsutomu Fujii","doi":"10.6013/jbrewsocjapan.113.115","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.115","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":"90366543","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
The Present Classification of Acetic Acid Bacteria；Especially, the Vinegar Producings 醋酸细菌的分类，尤其是食醋的生产
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.18
Yuzo Yamada
{"title":"The Present Classification of Acetic Acid Bacteria；Especially, the Vinegar Producings","authors":"Yuzo Yamada","doi":"10.6013/jbrewsocjapan.113.18","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.18","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":"82592049","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
清酒醸造における米デンプンの老化が原料利用率に及ぼす影響 清酒酿造过程中米淀粉的老化对原料利用率的影响
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.179
Syuhei Kawane, M. Okuda, M. Joyo, H. Fukuda, N. Goto-Yamamoto
{"title":"清酒醸造における米デンプンの老化が原料利用率に及ぼす影響","authors":"Syuhei Kawane, M. Okuda, M. Joyo, H. Fukuda, N. Goto-Yamamoto","doi":"10.6013/jbrewsocjapan.113.179","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.179","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":"84180486","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
Fundamental Study on Evaluation of Favorite Beverage Characteristics Based on Infrared Spectroscopic Information 基于红外光谱信息评价喜爱饮料特性的基础研究
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.133
K. Suehara, T. Kameoka, A. Hashimoto
{"title":"Fundamental Study on Evaluation of Favorite Beverage Characteristics Based on Infrared Spectroscopic Information","authors":"K. Suehara, T. Kameoka, A. Hashimoto","doi":"10.6013/jbrewsocjapan.113.133","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.133","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":"85238466","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
香りから広がるイメージの世界 由香味发散的意象世界
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.1
雅子 岡本
{"title":"香りから広がるイメージの世界","authors":"雅子 岡本","doi":"10.6013/jbrewsocjapan.113.1","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.1","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":"81918841","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
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