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Characteristic analysis of the fermentation and sporulation properties of the traditional sake yeast strain Hiroshima no.6.
- Published in:
- Bioscience, Biotechnology & Biochemistry, 2020, v. 84, n. 4, p. 842, doi. 10.1080/09168451.2019.1706441
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- Article
Genome Editing to Generate Sake Yeast Strains with Eight Mutations That Confer Excellent Brewing Characteristics.
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- Cells (2073-4409), 2021, v. 10, n. 6, p. 1299, doi. 10.3390/cells10061299
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- Article
Selective adsorption of 1,3-dimethyltrisulfane (DMTS) responsible for aged odour in Japanese sake using supported gold nanoparticles.
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- Scientific Reports, 2018, v. 8, n. 1, p. 1, doi. 10.1038/s41598-018-34217-w
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- Article
Breeding of a Low Pyruvate-Producing Sake Yeast by Isolation of a Mutant Resistant to Ethyl α-Transcyanocinnamate, an Inhibitor of Mitochondrial Pyruvate Transport.
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- Bioscience, Biotechnology & Biochemistry, 2010, v. 74, n. 4, p. 843, doi. 10.1271/bbb.90373
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- Article
The potential aroma and flavor compounds in Vitis sp. cv. Koshu and V. vinifera L. cv. Chardonnay under different environmental conditions.
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- Journal of the Science of Food & Agriculture, 2019, v. 99, n. 4, p. 1926, doi. 10.1002/jsfa.9389
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- Article
Targeted Mutations Produce Divergent Characteristics in Pedigreed Sake Yeast Strains.
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- Microorganisms, 2023, v. 11, n. 5, p. 1274, doi. 10.3390/microorganisms11051274
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- Article
Supported Noble Metal Catalysts and Adsorbents with Soft Lewis Acid Functions.
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- Chemical Record, 2023, v. 23, n. 11, p. 1, doi. 10.1002/tcr.202300148
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- Article
Characterisation and threshold measurement of aroma compounds contributing to the quality of Honkaku shochu and Awamori.
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- Journal of the Institute of Brewing, 2020, v. 126, n. 1, p. 131, doi. 10.1002/jib.589
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- Article