Changes in free fatty acids of awamori during aging

Journal of Fermentation Technology - Tập 64 - Trang 11-16 - 1986
Takeshi Tamaki1, Yoshiharu Takamiya1, Junko Nagamine2, Chosei Takaesu2, Takamichi Nishiya3
1National Research Institute of Brewing, 2-6-30 Takinogawa, Tokyo 114, Japan
2Okinawa Taxation Office, 9 Asahimachi, Okinawa 900, Japan
3The Union of Distillers Association of Okinawa Prefecture, 2-8-8 Minatomachi, Okinawa 900, Japan

Tài liệu tham khảo

Deckenbrock, 1958, Branntweinwirtschaft, 80, 45 Frey, 1956, Z. Lebensm.-Untersuch.-Forsch., 104, 127, 10.1007/BF01683613 Egorov, 1964, Izv. Akad. Nauk SSSR. Ser. Biol., 29, 613 Yamada, 1963, Nippon Nohei Kagaku Kaishi, 37, 53, 10.1271/nogeikagaku1924.37.53 Suomalainen, 1966, Suom. Kemistilehti B, 39, 252 Nykänen, 1968, J. Food. Soc., 33, 88, 10.1111/j.1365-2621.1968.tb00890.x Reazin, 1981, Am. J. Enol. Vittic., 32, 283, 10.5344/ajev.1981.32.4.283 Tamaki, 1983, Nippon Jozo Kyokai Zasshi, 78, 970 Tamaki, 1983, Nippon Jozo Kyokai Zasshi, 78, 973 Tamaki, 1984, Hakkokogaku, 62, 99 Hoel, 1978, Introduction to Mathematical Statistics, 304
Thông tin
Thông tin xuất bản

Journal of Fermentation Technology

Tập 64

11-16

Thông tin tác giả