AAAAAA

   
Results: 1-6 |
Results: 6

Authors: Kaneda, H Takashio, M Shinotsuka, K Okahata, Y
Citation: H. Kaneda et al., Adsorption to or desorption of beer components from a lipid membrane related to sensory evaluation, J BIOSCI BI, 92(3), 2001, pp. 221-226

Authors: Shimizu, C Araki, S Kuroda, H Takashio, M Shinotsuka, K
Citation: C. Shimizu et al., Yeast cellular size and metabolism in relation to the flavor and flavor stability of beer, J AM SOC BR, 59(3), 2001, pp. 122-129

Authors: Shimizu, C Nakamura, Y Miyai, K Araki, S Takashio, M Shinotsuka, K
Citation: C. Shimizu et al., Factors affecting 5-hydroxymethyl furfural formation and stale flavor formation in beer, J AM SOC BR, 59(2), 2001, pp. 51-58

Authors: Shinotsuka, K Takashio, M Kaneda, H Yamagishi, N
Citation: K. Shinotsuka et al., Development of "Sapporo's anti-oxidative beer production system" - From clarification of beer staling mechanism to its application at production sites, NIP NOG K-J, 74(9), 2000, pp. 967-973

Authors: Araki, S Kimura, T Shimizu, C Furusho, S Takashio, M Shinotsuka, K
Citation: S. Araki et al., Estimation of antioxidative activity and its relationship to beer flavor stability, J AM SOC BR, 57(1), 1999, pp. 34-37

Authors: Osawa, T Yoshida, Y Tsuzuku, F Nozaka, M Takashio, M Nozaka, Y
Citation: T. Osawa et al., The advantage of the osmium conductive metal coating for the detection of the colloidal gold-conjugated antibody by SEM, J ELEC MICR, 48(5), 1999, pp. 665-669
Risultati: 1-6 |