发布求助
文献互助 智能选刊 最新文献

Journal of the Society of Brewing, Japan最新文献

筛选
英文 中文
カプロン酸生産菌群や乳酸菌添加による香気性豊かな米焼酎製造および環境調和型プロセスの開発 通过添加己酸生产菌群和乳酸菌制造芳香性丰富的大米烧酒以及环境协调型工艺的开发
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.476
Li Tan, Hua-wei Yuan, Kenji Kida
{"title":"カプロン酸生産菌群や乳酸菌添加による香気性豊かな米焼酎製造および環境調和型プロセスの開発","authors":"Li Tan, Hua-wei Yuan, Kenji Kida","doi":"10.6013/jbrewsocjapan.113.476","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.476","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":"81083947","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
官能的特徴からみたしょうゆの地域性 从官能特征来看酱油的地域性
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.79
Hiroe Otomo
{"title":"官能的特徴からみたしょうゆの地域性","authors":"Hiroe Otomo","doi":"10.6013/jbrewsocjapan.113.79","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.79","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":"77418394","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 influence on sweet potato shochu of the first moromi acidity to moromi and quality 甘薯烧酒初熟桑米酸度对桑米及品质的影响
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.47
Tomoko Setoguchi, Takumi Kamiwatari
{"title":"The influence on sweet potato shochu of the first moromi acidity to moromi and quality","authors":"Tomoko Setoguchi, Takumi Kamiwatari","doi":"10.6013/jbrewsocjapan.113.47","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.47","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":"73813328","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
シャンパーニュ地方におけるシャンパーニュづくり（後編・その2） 香槟地区的香槟酿造(后篇·之二)
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.296
匠 恩田
{"title":"シャンパーニュ地方におけるシャンパーニュづくり（後編・その2）","authors":"匠 恩田","doi":"10.6013/jbrewsocjapan.113.296","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.296","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":"80882485","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
本醸造しょうゆの食塩摂取量低減効果 本酿造酱油的降低食盐摄取量的效果
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.400
Ryo Shimojo
{"title":"本醸造しょうゆの食塩摂取量低減効果","authors":"Ryo Shimojo","doi":"10.6013/jbrewsocjapan.113.400","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.400","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":"83324330","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3期号（総273期） 抜粋要旨　中国醸造雑誌『醸酒科技』2017年3期号（総273期）
Journal of the Society of Brewing, Japan Pub Date : 2018-01-01 DOI: 10.6013/jbrewsocjapan.113.100
大陸 大森
{"title":"抜粋要旨　中国醸造雑誌『醸酒科技』2017年3期号（総273期）","authors":"大陸 大森","doi":"10.6013/jbrewsocjapan.113.100","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.113.100","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":"79566335","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
Brewing Characteristic and Genetic features of Shochu Yeast Selected by Repeated Subculture in Barley Shochu Mash. 大麦烧酒醪重复传代选育烧酒酵母的酿造特性及遗传特征。
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.728
H. Takashita
{"title":"Brewing Characteristic and Genetic features of Shochu Yeast Selected by Repeated Subculture in Barley Shochu Mash.","authors":"H. Takashita","doi":"10.6013/jbrewsocjapan.112.728","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.728","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73733601","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
Production characteristics of the antioxidant ingredient “pyranonigrin-A” using shochu-koji fungi 用烧曲真菌生产抗氧化成分吡喃甘素- a的特性
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.751
H. Iwaizono, Erika Fujita, K. Takayama, Hideki Yamamoto, M. Mizutani
{"title":"Production characteristics of the antioxidant ingredient “pyranonigrin-A” using shochu-koji fungi","authors":"H. Iwaizono, Erika Fujita, K. Takayama, Hideki Yamamoto, M. Mizutani","doi":"10.6013/jbrewsocjapan.112.751","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.751","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85480141","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
Comparison of the volatile composition of shochu using koji exhibited in the Honkaku Shochu Contest 在本岛烧酒大赛中展出的烧酒的挥发性成分比较
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.343
H. Fukuda, Jinshun Han, O. Yamada
{"title":"Comparison of the volatile composition of shochu using koji exhibited in the Honkaku Shochu Contest","authors":"H. Fukuda, Jinshun Han, O. Yamada","doi":"10.6013/jbrewsocjapan.112.343","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.343","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"85408055","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
Traditional Preparation Processes and Microbiological Characteristics of Fermented Mare's Milk “Airag” in Mongolia 蒙古“阿拉格”发酵马奶的传统制备工艺及微生物特性
Journal of the Society of Brewing, Japan Pub Date : 2017-01-01 DOI: 10.6013/jbrewsocjapan.112.223
T. Miyamoto, Wulijideligen, Kanako MATSUNAGA-TOYOKAWA
{"title":"Traditional Preparation Processes and Microbiological Characteristics of Fermented Mare's Milk “Airag” in Mongolia","authors":"T. Miyamoto, Wulijideligen, Kanako MATSUNAGA-TOYOKAWA","doi":"10.6013/jbrewsocjapan.112.223","DOIUrl":"https://doi.org/10.6013/jbrewsocjapan.112.223","url":null,"abstract":"","PeriodicalId":17435,"journal":{"name":"Journal of the Society of Brewing, Japan","volume":null,"pages":null},"PeriodicalIF":0.0,"publicationDate":"2017-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80310704","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
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信