Characteristics of wine produced by mushroom fermentation

Bioscience, Biotechnology and Biochemistry

Volumn 65, Issue 7, 2001, Pages 1596-1600

  Okamura, Tokumitsu ^a   Ogata, Tomoko ^a   Minamimoto, Norie ^a   Takeno, Tomomi ^a   Noda, Hiroko ^a   Fukuda, Shoko ^a   Ohsugi, Masahiro ^a  

^a MUKOGAWA WOMEN'S UNIVERSITY   (Japan)

Author keywords

D glucan; Alcohol fermentation; Anti thrombin substance; Mushroom; Wine

Indexed keywords

AGARICUS BLAZEI; BASIDIOMYCOTA; FLAMMULINA VELUTIPES; PLEUROTUS OSTREATUS; SACCHAROMYCES CEREVISIAE;

ALCOHOL; ALCOHOL DEHYDROGENASE;

AGARICALES; AGARICUS; ARTICLE; FERMENTATION; METABOLISM; PLEUROTUS; SACCHAROMYCES CEREVISIAE; WINE;

AGARICALES; AGARICUS; ALCOHOL DEHYDROGENASE; ETHANOL; FERMENTATION; PLEUROTUS; SACCHAROMYCES CEREVISIAE; WINE;

EID: 0035407065     PISSN: 09168451     EISSN: None     Source Type: Journal    
DOI: 10.1271/bbb.65.1596     Document Type: Article

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