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Publications by Maki SAKAGUCHI
Studies on Manufacturing of Tofuyo in Okinawa, Part VIII. Changes in Chemical Components of Tofuyo Prepared by Monascus Fungus During Fermentation.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Studies on Manufacturing of Tofuyo in Okinawa, Part IX. Changes in Protein and Nitrogen Compounds of Tofuyo Prepared by Aspergillus Oryzae During Fermentation.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Related publications
Studies on Manufacture of Tofuyo in Okinawa, Part XI. Changes in Breaking Characteristics, Creep Behavior and Microstructure of Tofuyo During Fermentation.
Nippon Shokuhin Kagaku Kogaku Kaishi
Food Science
Studies on Manufacturing of Tofuyo. A Scientific Analysis for Producing-Procedures of Tofuyo, and Its Technical Developements.
NIPPON SHOKUHIN KOGYO GAKKAISHI
Antihypertensive and Hypocholesterolemic Effects of Tofuyo in Spontaneously Hypertensive Rats
JOURNAL OF HEALTH SCIENCE
Biochemical Studies on “Bakanae” Fungus. Part XXXVI the Physiological Action of Gibberellin. VIII
Bulletin of the Agricultural Chemical Society of Japan
Studies on the Chemical Components of Tea Flowers (Part 8)
Chagyo Kenkyu Hokoku (Tea Research Journal)
Studies on the Brewing of Alcoholic Beverage by the System of Fermentation Following After Saccharification. (Part 8). Formation of Aroma Components During "Secondary Fermentation" by the Yeast.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Studies on the Chemical Components of Tea Flowers (Part 7)
Chagyo Kenkyu Hokoku (Tea Research Journal)
Studies on the Chemical Components of Tea Flowers (Part 4)
Chagyo Kenkyu Hokoku (Tea Research Journal)
