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Publications by Masayoshi KOHNO

Inorganic Components in Rice Germ Affecting Reduction of Amino Acid Content in Sake Moromi Mash.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

English

Related publications

Effects of Fermentation Temperature on Amino Acid Composition of Moromi Mash During Sake Mash Fermentation

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Studies on Amino Acid Content of Rice. Part III

Journal of the agricultural chemical society of Japan

English

Increasing Glycerine Content in Mash.

English

Alcoholic Beverage Production With Genus Rhizopus. (Part 1) - Amino Acid Composition of Rice (Gohyakumangoku) Suitable for "Sake" Brewing.

Journal of the agricultural chemical society of Japan

English

On-Line Monitoring of Ethanol in Sake Mash by Means of a Tubing Method.

JOURNAL OF THE SOCIETY OF BREWING,JAPAN

English

Determination of Amino Acid Content of Collagen in Medical Macromolecules

Hans Journal of Medicinal Chemistry

English

Treatment of Rice in Sake Brewing. Part III. Moderate Agitation in Sake Brewing/Powdered Polished Rice as Raw Material.

Journal of the agricultural chemical society of Japan

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Components of Taru Sake (3)

JOURNAL OF THE BREWING SOCIETY OF JAPAN

English

Functional Haplotype and eQTL Analyses of Genes Affecting Cadmium Content in Cultivated Rice

English