書誌事項
- タイトル別名
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- Difference in fermentation efficiency between rice-Shochu and barley-Shochu.
- コメジョウチュウ ト ムギジョウチュウ ノ ハッコウ ブアイ ノ チガイ ニ
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抄録
Difference in fermentation efficiency between rice shochu and barley shochu was investigated by two-way layout variance analysis.<BR>Fermentation efficiency of barley shochu was about six percent lower than that of rice shochu.<BR>It was proved that the lower fermentaion efficiency of barley shochu was due to the lower dissolution and saccharification of barley.<BR>These results indicated that a part of barley was not dissolved and certain oligosaccharides in moromi was not hydrolyzed by the enzymes of shochu koji (Aspergillus kawachii).
収録刊行物
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- 日本釀造協會雜誌
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日本釀造協會雜誌 82 (9), 661-664, 1987
公益財団法人 日本醸造協会
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詳細情報 詳細情報について
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- CRID
- 1390001206049864448
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- NII論文ID
- 130004325796
- 40002947875
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- NII書誌ID
- AN00192226
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- ISSN
- 21864004
- 0369416X
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- NDL書誌ID
- 3144315
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- 抄録ライセンスフラグ
- 使用不可