Influence of sulfur and nitrogen content of rice grains on flavor in stored sake

Cereal Chemistry

Volumn 86, Issue 5, 2009, Pages 534-541

  Okuda, Masaki ^a   Isogai, Atsuko ^a   Joyo, Midori ^a   Goto Yamamoto, Nami ^a   Mikami, Shigeaki ^a  

^a NATIONAL RESEARCH INSTITUTE OF BREWING   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

FLAVOR COMPOUNDS; GRAIN (AGRICULTURAL PRODUCT); PROTEINS; SULFUR COMPOUNDS; SULFUR DETERMINATION;

AMINO-ACIDS; MOLAR RATIO; NITROGEN CONTENT; PHYSICO-CHEMICAL CHANGES; POSITIVE CORRELATIONS; PROTEIN CONTENTS; RICE CULTIVARS; RICE GRAINS; SULFUR CONTENTS; TOTAL SULPHUR;

AMINO ACIDS;

ORYZA SATIVA (JAPONICA CULTIVAR-GROUP);

EID: 70349606146     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-86-5-0534     Document Type: Article

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