Use of amino-acid enrichment to suppress characteristic odor of sake brewed using low-glutelin rice

Seibutsu-kogaku Kaishi

Volumn 83, Issue 3, 2005, Pages 108-116

  Furukawa, Sachiko ^a   Mizuma, Tomochika ^a   Kiyokawa, Yoshifumi ^a   Iida, Shuichi ^b   Matsushita, Kei ^b   Maeda, Hideo ^b   Sunohara, Yoshihiro ^b   Wakai, Yoshinori ^a  

^a Kizakura Sake Brewing Co Ltd   (Japan)

^b NATIONAL AGRICULTURAL RESEARCH CENTER FOR WESTERN REGION   (Japan)

Author keywords

Amino acid enrichment; Characteristic odor; Low glutelin rice; Protein body; Sake brewing

Indexed keywords

EID: 17844369728     PISSN: 09193758     EISSN: 24358630     Source Type: Journal    
DOI: None     Document Type: Article

References (16)

1. http://narc.naro.affrc.go.jp/inada/press/shunyo.htm
2. Furukawa, S., Mizuma, T., Kiyokawa, Y., Masumura, T., Tanaka, K., and Wakai, Y.: J. Biosci. Bioeng., 96, 467-173 (2003).
3. Kusaba, M., Miyahara, K., Iida, S., Fukuoka, H., Takano, K., Sassa, H., Nishimura, M., and Nishio, T.: Plant Cell, 15, 1455-1467 (2003).