MECHANISM OF FORMATION OF HIGH-CONCENTRATION ALCOHOL IN SAKE BREWING .13. FORMATION OF HIGH-CONCENTRATIONS OF ALCOHOL BY VARIOUS YEASTS

被引：40

作者：

HAYASHIDA, S

OHTA, K

机构：

来源：

JOURNAL OF THE INSTITUTE OF BREWING | 1981年 / 87卷 / 01期

关键词：

D O I：

10.1002/j.2050-0416.1981.tb03983.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：42 / 44

页数：3

共 13 条

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[3] MECHANISM OF FORMATION OF HIGH-CONCENTRATION ALCOHOL IN SAKE BREWING .13. COMPOSITIONS AND A ROLE OF ASPERGILLUS-ORYZAE PROTEOLIPID AS A HIGH-CONCENTRATION ALCOHOL-PRODUCING FACTOR [J].

HAYASHIDA, S ;

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[4] MECHANISM OF FORMATION OF HIGH-CONCENTRATION ALCOHOL IN SAKE BREWING .11. CELL STRUCTURE OF YEASTS GROWN ANAEROBICALLY IN ASPERGILLUS-ORYZAE-PROTEOLIPID-SUPPLEMENTED MEDIA [J].

HAYASHIDA, S ;

OHTA, K .

AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1978, 42 (06) :1139-1145

[5] MECHANISM OF FORMATION OF HIGH-CONCENTRATION ALCOHOL IN SAKE BREWING .9. FUNCTION OF HIGH-CONCENTRATION ALCOHOL-PRODUCING FACTOR [J].

HAYASHIDA, S ;

FENG, DD ;

HONGO, M .

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HAYASHIDA S, 1974, NIPPON NOGEIKAGAKU K, V48, P529

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