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Publications by Nobuyuki MIYANO
Studies on the Brewing of Alcoholic Beverage by the System of Fermentation Following After Saccharification. Part 6 the Influence of Amino Acid Content and Isoamyl Alcohol Added on Isoamyl Acetate Formation by the Yeast.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Retention of the Aromatic Components in Sake by Cyclodextrin
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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
Related publications
Studies on the Brewing of Alcoholic Beverages by the System of Fermentation Following After Saccharification. Part 4 Effects of Koji on Quality of an Alcoholic Beverage Made by the Fermentation Following After Saccharification.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
On Various Factors Affecting Formation of Isobutanol and Isoamyl Alcohol During Alcoholic Fermentation
Agricultural and Biological Chemistry
Screening of Native Yeast From Agave Duranguensis Fermentation for Isoamyl Acetate Production
Brazilian Archives of Biology and Technology
Multidisciplinary
Effect of Ethanol and Temperature on Partition Coefficients of Ethyl Acetate, Isoamyl Acetate, and Isoamyl Alcohol: Instrumental and Predictive Investigation
On the Alcoholic Fermentation of Amino-Acids.(Part III)
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Modeling of Isoamyl Acetate Production by Fermentation With Pichia Fermentans in an Aerated System Coupled to in Situ Extraction
Process Biochemistry
Applied Microbiology
Biotechnology
Biochemistry
Bioengineering
The Formation of Higher Alcohols in the Fermentation of Amino Acids by Yeast
Agricultural and Biological Chemistry
The Alcoholic Ferment of Yeast-Juice. Part IV-The Fermentation of Glucose, Mannose, and Fructose by Yeast-Juice
Proceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character
