JOURNAL OF THE BREWING SOCIETY OF JAPAN
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2740

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11

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Published By Brewing Society Of Japan

2186-4012, 0914-7314

Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

The Enhancing Effect of Saltness in Foods and the Estimation

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan.112.22 ◽

2017 ◽

Vol 112 (1) ◽

pp. 22-28

Author(s):

Takayuki KAWAI

Keyword(s):

Enhancing Effect

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希望の光

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan.112.1 ◽

2017 ◽

Vol 112 (1) ◽

pp. 1-1

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Selective production of cellulase and hemicellulase from Aspergillus oryzae using starch-free wheat bran.

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan.112.77 ◽

2017 ◽

Vol 112 (1) ◽

pp. 77-81 ◽

Author(s):

Akihiro KANEKO ◽

Kenji OZEKI

Keyword(s):

Aspergillus Oryzae ◽

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Study of the Bottle Shape of Alcoholic Beverages that a Youth Likes

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan.112.2 ◽

2017 ◽

Vol 112 (1) ◽

pp. 2-8

Author(s):

Noriko HASHIDA

Keyword(s):

Alcoholic Beverages

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Understanding of Rice Domestication Process based on DNA Changes in Domestication-trait Genes.

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan.112.15 ◽

2017 ◽

Vol 112 (1) ◽

pp. 15-21

Author(s):

Takeshi IZAWA

Keyword(s):

Domestication Process ◽

Rice Domestication

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抜粋要旨　中国醸造雑誌『醸酒科技』2016年2期号（総260号）

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan.112.29 ◽

2017 ◽

Vol 112 (1) ◽

pp. 29-30

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Correlation analyses of the compounds in kokuto shochu and rum

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan.112.35 ◽

2017 ◽

Vol 112 (1) ◽

pp. 35-76

Author(s):

Hisashi FUKUDA ◽

Jinshun HAN

Keyword(s):

Correlation Analyses

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Analysis of Kojic Acid Biosynthesis in Aspergillus oryzae

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan.112.9 ◽

2017 ◽

Vol 112 (1) ◽

pp. 9-14

Author(s):

Motoaki SANO

Keyword(s):

Aspergillus Oryzae ◽

Acid Biosynthesis

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Aroma Compounds responsible for the "spicy/4VG" character of sake submitted to Sake Contests

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan.111.483 ◽

2016 ◽

Vol 111 (7) ◽

pp. 483-492

Author(s):

Atsuko ISOGAI ◽

Ryoko KANDA ◽

Sachiko IIZUKA ◽

Tsutomu FUJII

Keyword(s):

Aroma Compounds

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抜粋要旨　中国醸造雑誌『醸酒科技』2015年11期号（総257号）

JOURNAL OF THE BREWING SOCIETY OF JAPAN ◽

10.6013/jbrewsocjapan.111.673 ◽

2016 ◽

Vol 111 (10) ◽

pp. 673-675

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