검색결과 : 4건
| No. | Article |
|---|---|
| 1 |
Analyses of peptides in sake mash: Forming a profile of bitter-tasting peptides Maeda Y, Okuda M, Hashizume K, Joyo M, Mikami S, Goto-Yamamoto N Journal of Bioscience and Bioengineering, 112(3), 238, 2011 |
| 2 |
Contribution of ethanol-tolerant xylanase G2 from Aspergillus oryzae on Japanese sake brewing Sato Y, Fukuda H, Zhou Y, Mikami S Journal of Bioscience and Bioengineering, 110(6), 679, 2010 |
| 3 |
Effect of cellular inositol content on ethanol tolerance of Saccharomyces cerevisiae in sake brewing Furukawa K, Kitano H, Mizoguchi H, Hara S Journal of Bioscience and Bioengineering, 98(2), 107, 2004 |
| 4 |
Properties of cellulose-degrading enzymes from Aspergillus oryzae and their contribution to material utilization and alcohol yield in sake mash fermentation Yamane YI, Fujita J, Izuwa S, Fukuchi K, Shimizu RI, Hiyoshi A, Fukuda H, Mikami S, Kizaki Y, Wakabayashi S Journal of Bioscience and Bioengineering, 93(5), 479, 2002 |