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Publications by Masamichi YODA

Studies on Changes in Color and Flavor of Sake Caused by Exposure to Light and Storage

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

English

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Color Phenomena Caused by Intermittent Stimulation With White Light

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Systematic Shifts in Budyko Relationships Caused by Groundwater Storage Changes

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Glycosylceramide Modifies the Flavor and Metabolic Characteristics of Sake Yeast

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Changes in the Physical Properties and Color Stability of Aesthetic Restorative Materials Caused by Various Beverages

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Studies of Thermal Injury. Vi. Hyperpotassemia Caused by Cutaneous Exposure to Excessive Heat1

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Cardiometabolic Changes in Different Gonadal Female States Caused by Mild Hyperuricemia and Exposure to a High-Fructose Diet

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