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Publications by Takaji OBATA
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
The Development of the Biological Treatment Technology of the Wastewater Discharged From Sweet Potato-Shochu Distillery
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Analysis of Shochu Components Presented to Shochu Contest in 1984.
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Related publications
Isolation of Fluazifop-Resistant Sake Yeast Mutants Producing Higher Amounts of Isoamyl Acetate
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Breeding of Sake Yeast Producing a Large Quantity of Aroma
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Isolation and Application of Mutants Producing Sufficient Isoamyl Acetate, a Sake Flavor Component.
Agricultural and Biological Chemistry
Phenotypes and Brewing Characteristics of Sake Yeast Kyokai No. 7 Mutants Resistant to Valproate
Journal of the Institute of Brewing
Food Science
Sake Brewing Using Kyoukai Sake Yeast 1801 and Other Yeast
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Low Alcohol Sake Making Tests With the Use of the Sake Yeast Mutant Producing a Large Amount of Malic Acid
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Effect of L-Proline on Sake Brewing and Ethanol Stress in Saccharomyces Cerevisiae
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Development of New Type Sake Using Highly Flavor-Producing Sake-Yeast (Part 2) Pilot-Scale Brewing of New Type Sake Using the Improved Yeasts
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Classification of Streptomycetaceae Isolated in “Sake-Brewing”
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
