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Publications by Osamu AKITA
Analysis of the Pyruvate Permease Gene (JEN1) in Glucose Derepression Yeast (Saccharomyces Cerevisiae) Isolated From a 2-Deoxyglucose-Tolerant Mutant, and Its Application to ...
Bioscience, Biotechnology and Biochemistry
Organic Chemistry
Applied Microbiology
Molecular Biology
Biochemistry
Analytical Chemistry
Medicine
Biotechnology
Breeding of Sake Yeast Producing a Large Quantity of Aroma
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Structural Analysis of the Liquor Market Share in Each Prefecture of Japan
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Tetrad Analysis of the Mutants Producing a Large Quantity of ^|^beta;-Phenetyl Alcohol and ^|^beta;-Phenetyl Acetate From Saccharomyces Cerevisiae, and Sake Brewing With Mutants Isolated From Sake Yeast
JOURNAL OF THE BREWING SOCIETY OF JAPAN
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
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
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