Application of aromatic red rice bran to rice wine brewing: Studies on red rice wine brewing (Part 2)
Tài liệu tham khảo
Maekawa, 1989, Properties of red rice pigments, and sake brewing by using red rice as raw material, J. Brew. Soc. Japan, 84, 787, 10.6013/jbrewsocjapan1988.84.787
Takahashi, 1989, Isolation and identification of red rice pigment, J. Brew. Soc. Japan, 84, 807, 10.6013/jbrewsocjapan1988.84.807
Yokoo, 1990, Kome. Seibutsu to Kagaku, 28, 49, 10.1271/kagakutoseibutsu1962.28.49
Ueda, 1990, Ethanol fermentation of aromatic red rice without cooking, Studies on red rice wine brewing (Part I), J. Ferment. Bioeng., 70, 326, 10.1016/0922-338X(90)90143-K
Yamasaki, 1951, Action of black-koji-amylase on raw starch, I. Bull. Agric. Chem. Soc. Jpn., 24, 181
Nakada, 1989, Effects of promotion factors on the flavor formation in a liquid fermented sake, Hakkokogaku, 67, 403
Nakada, 1989, Effects of promotion factors on flavor formation in a liquid fermented sake of synthetic saccharified solutions, Hakkokogaku, 67, 411
Fujio, 1984, Alcoholic fermentation of raw cassava starch by Rhizopus koji without cooking, Biotechnol. Bioeng., 26, 315, 10.1002/bit.260260404
Fujio, 1985, Ethanol fermentation of raw cassava starch with Rhizopus koji in a gas circulation type fermentor, Biotechnol. Bioeng., 27, 1270, 10.1002/bit.260270823
1978
Nelson, 1944, A photometric adaptation of the Somogyi method for the determination of glucose, J. Biol. Chem., 153, 375, 10.1016/S0021-9258(18)71980-7
Somogyi, 1952, Notes on sugar determination, J. Biol. Chem., 195, 19, 10.1016/S0021-9258(19)50870-5
Yajima, 1979, Volatile flavor components of cooked kaorimai, Agric. Biol. Chem., 43, 2425, 10.1271/bbb1961.43.2425
1987