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Published in Applied and environmental microbiology (01.06.2015)
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Structural Determination of Glucosylceramides in the Distillation Remnants of Shochu, the Japanese Traditional Liquor, and Its Production by Aspergillus kawachii
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Published in Journal of agricultural and food chemistry (21.11.2012)
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FLAVOR IMPROVER USING SAKE LEES FERMENTATION EXTRACT
HIZUME KAZUHISA, HIRATA MIYO, MINETOKI TOSHIKI, KITAO YOSHIKO, BOGAKI TAKAYUKI
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Method for alleviating fatigue
Minetoki, Toshitaka, Tamura, Yasuhisa, Kume, Satoshi, Hirata, Miyo, Hizume, Kazuhisa, Okazaki, Satoshi, Kataoka, Yosky, Yamato, Masanori, Okuda, Shinya, Bogaki, Takayuki
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Year of Publication 04.10.2022
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Brewing characteristics of sake yeast resistant to an inhibitor of mitochondrial pyruvate transport for brewing low alcohol sake on a pilot scale
HIRATA, Miyo, MOTOMURA, Saori, SASAKI, Makoto, HORIE, Kenta, OBA, Takahiro, TSUGE, Keisuke, YOSHIMURA, Takeshi, KOGANEMARU, Kazuyoshi, KITAGAKI, Hiroshi
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (2011)
Published in JOURNAL OF THE BREWING SOCIETY OF JAPAN (2011)
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