Functional enhancement of Sake yeast strains to minimize the production of ethyl carbamate in Sake wine.
- Published in:
- Journal of Applied Microbiology, 2010, v. 109, n. 3, p. 963, doi. 10.1111/j.1365-2672.2010.04723.x
- By:
- Publication type:
- Article
Works matching DE "RICE wines industry"
Results: 7
1
2
Kampai Japan! The Japanese Sake Fair 2017.
- Published in:
- 2018
- By:
- Publication type:
- Proceeding
3
The Case os Sake.
- Published in:
- Economy, Culture & History Japan Spotlight Bimonthly, 2015, v. 34, n. 1, p. 50
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- Publication type:
- Article
4
Detection of Bacterial DNA During the Process of Sake Production Using Sokujo-Moto.
- Published in:
- Current Microbiology, 2018, v. 75, n. 7, p. 874, doi. 10.1007/s00284-018-1460-x
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- Publication type:
- Article
5
Chemical characteristics of Korean turbid rice wine prepared with partially gelatinized wheat flour brewed using different starters.
- Published in:
- International Food Research Journal, 2015, v. 22, n. 2, p. 713
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- Publication type:
- Article
6
Cultural approach to understanding the long-term survival of firms – Japanese Shinise firms in the sake brewing industry.
- Published in:
- Business History, 2015, v. 57, n. 7, p. 1020, doi. 10.1080/00076791.2014.993618
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- Publication type:
- Article
7
Molecular identification of lactic acid bacteria in Chinese rice wine using species-specific multiplex PCR.
- Published in:
- European Food Research & Technology, 2014, v. 239, n. 1, p. 59, doi. 10.1007/s00217-014-2193-0
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- Publication type:
- Article