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Effect of koji starter on metabolites in Japanese alcoholic beverage sake made from the sake rice Koshitanrei.
Ichikawa, Eri; Hirata, Shougo; Hata, Yuko; Yazawa, Hisashi; Tamura, Hiroyasu; Kaneoke, Mitsuoki; Iwashita, Kazuhiro; Hirata, Dai.
Afiliación
  • Ichikawa E; Sake Research Center and Product Development Department, Asahi Sake Brewing Co. Ltd , Nagaoka, Japan.
  • Hirata S; Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University , Higashi-Hiroshima, Japan.
  • Hata Y; Department of Molecular Biotechnology, Graduate School of Advanced Sciences of Matter, Hiroshima University , Higashi-Hiroshima, Japan.
  • Yazawa H; National Research Institute of Brewing , Higashi-Hiroshima, Japan.
  • Tamura H; National Research Institute of Brewing , Higashi-Hiroshima, Japan.
  • Kaneoke M; National Research Institute of Brewing , Higashi-Hiroshima, Japan.
  • Iwashita K; Sake Research Center and Product Development Department, Asahi Sake Brewing Co. Ltd , Nagaoka, Japan.
  • Hirata D; Niigata Prefectural Sake Research Institute , Niigata, Japan.
Biosci Biotechnol Biochem ; 84(8): 1714-1723, 2020 Aug.
Article en En | MEDLINE | ID: mdl-32448088
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Oryza / Bebidas Alcohólicas / Metaboloma / Alimentos Fermentados Límite: Humans Idioma: En Revista: Biosci Biotechnol Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2020 Tipo del documento: Article País de afiliación: Japón
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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Oryza / Bebidas Alcohólicas / Metaboloma / Alimentos Fermentados Límite: Humans Idioma: En Revista: Biosci Biotechnol Biochem Asunto de la revista: BIOQUIMICA / BIOTECNOLOGIA Año: 2020 Tipo del documento: Article País de afiliación: Japón