Quantitation and structural determination of glucosylceramides contained in sake lees

Journal of Oleo Science

Volumn 63, Issue 1, 2014, Pages 15-23

  Takahashi, Koshiro ^a   Izumi, Kazuki ^a   Nakahata, Eriko ^a   Hirata, Miyo ^a   Sawada, Kazutaka ^c   Tsuge, Keisuke ^c   Nagao, Koji ^a,b   Kitagaki, Hiroshi ^a,b  

^a SAGA UNIVERSITY   (Japan)

^b KAGOSHIMA UNIVERSITY   (Japan)

^c Industrial Technology Center of Saga   (Japan)

Author keywords

Aspergillus oryzae; Cosmetics; Glucosylceramide; Sake lees; Sphingolipid

Indexed keywords

ASPERGILLUS ORYZAE; FUNCTIONAL FOODS; GLUCOSYLCERAMIDE; RICE WINE; SAKE LEES; SPHINGOLIPIDS; STRUCTURAL DETERMINATION;

ASPERGILLUS; YEAST;

COSMETICS;

COSMETIC; GLUCOSYLCERAMIDE; SPHINGOLIPID;

ARTICLE; ASPERGILLUS ORYZAE; BIOSYNTHESIS; CHEMISTRY; CONFORMATION; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; FUNCTIONAL FOOD; ISOLATION AND PURIFICATION; METABOLISM; RICE; SACCHAROMYCES CEREVISIAE; WINE;

ASPERGILLUS ORYZAE; COSMETICS; FERMENTATION; FUNCTIONAL FOOD; GLUCOSYLCERAMIDES; MOLECULAR CONFORMATION; ORYZA SATIVA; SACCHAROMYCES CEREVISIAE; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; SPHINGOLIPIDS; WINE;

EID: 84891450363     PISSN: 13458957     EISSN: 13473352     Source Type: Journal    
DOI: 10.5650/jos.ess13086     Document Type: Article

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