Maturation of fermented rice-koji miso can be monitored by an increase in fatty acid ethyl ester.
about
Wide target analysis of acylglycerols in miso (Japanese fermented soybean paste) by supercritical fluid chromatography coupled with triple quadrupole mass spectrometry and the analysis of the correlation between taste and both acylglycerols and freeCross-cultural comparisons among the sensory characteristics of fermented soybean using Korean and Japanese descriptive analysis panels.Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.
P2860
Maturation of fermented rice-koji miso can be monitored by an increase in fatty acid ethyl ester.
description
2004 nî lūn-bûn
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2004年の論文
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年学术文章
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2004年學術文章
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2004年學術文章
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name
Maturation of fermented rice-k ...... ase in fatty acid ethyl ester.
@en
Maturation of fermented rice-k ...... ase in fatty acid ethyl ester.
@nl
type
label
Maturation of fermented rice-k ...... ase in fatty acid ethyl ester.
@en
Maturation of fermented rice-k ...... ase in fatty acid ethyl ester.
@nl
prefLabel
Maturation of fermented rice-k ...... ase in fatty acid ethyl ester.
@en
Maturation of fermented rice-k ...... ase in fatty acid ethyl ester.
@nl
P2093
P356
P1476
Maturation of fermented rice-k ...... ase in fatty acid ethyl ester.
@en
P2093
Hiroko Inoue
Kentaro Kaneko
Shigeo Yamabe
Toshichika Takita
P304
P356
10.1271/BBB.68.250
P577
2004-01-01T00:00:00Z