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1 . Academic Journal
Changes in folate level during sweet potato shochu production / 甘藷焼酎醸造工程中の葉酸含量の推移
저자
by
Daiki UESAKO
;
Muneyoshi KANAI
;
Nahoko NISHIBORI
;
Narumi FUKE
;
Nobuhiko MUKAI
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2018, 113(2):115
Open Access (JSTAGE)
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7 . Academic Journal
Investigation of the content of nutrients and functional ingredients in shochu distillation residue / 焼酎粕の栄養成分及び機能性成分の含量調査
저자
by
Daiki UESAKO
;
Muneyoshi KANAI
;
Nahoko NISHIBORI
;
Narumi FUKE
;
Nobuhiko MUKAI
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2017, 112(10):695
Open Access (JSTAGE)
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7 . Academic Journal
Possibility of Beer Brewing by Various Yeasts Used in Alcoholic Beverage Production / 各種醸造用酵母によるビール醸造の可能性
저자
by
Nobuhiko MUKAI
;
向井 伸彦
.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2002, 97(2):99
Open Access (JSTAGE)
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4 . Academic Journal
High Gravity Brewing Utilizing α-Glucosidase (Part 2) Utilization of Sake Yeast and Wine Yeast to High Gravity Brewing / α-グルコシダーゼを利用したビールの高濃度醸造 (第2報)
저자
by
Akihiro MIZUNO
;
Hitoshi AMANO
;
Kazuo SATO
;
Nobuhiko MUKAI
;
Toshiro TAKAHASHI
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2003, 98(9):639
Open Access (JSTAGE)
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7 . Academic Journal
High Gravity Brewing Utilizing α-Glucosidase (Part 1) Application of Parallel Fermentation Utilizing α-Glucosidase to High Gravity Brewing / α-グルコシダーゼを利用したビールの高濃度醸造 (第1報)
저자
by
Akihiro MIZUNO
;
Hitoshi AMANO
;
Kazuo SATO
;
Nobuhiko MUKAI
;
Toshiro TAKAHASHI
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2003, 98(5):376
Open Access (JSTAGE)
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7 . Academic Journal
Comparison of the Brewing Properties of Beer Yeasts and Other Yeasts Used in Alcohol Beverage Production / ビール酵母とその他の醸造用酵母のビール醸造特性
저자
by
Akihiko OKADA
;
Akinori SUZUKI
;
Nobuhiko MUKAI
;
Toshiro TAKAHASHI
;
向井 伸彦
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 1998, 93(12):967
Open Access (JSTAGE)
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7 . Academic Journal
30回目を迎えた本格焼酎鑑評会 / Analysis of Traditional Shochu Presented to the Contest during Thirty Years
저자
by
Nobuhiko MUKAI
;
向井 伸彦
.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2008, 103(1):36
Open Access (JSTAGE)
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4 . Academic Journal
4-ビニルグアヤコール含有量を高めた焼酎の製造 / Production of shochu fortified with 4-vinylguaiyacol
저자
by
Haruyiki IEFUJI
;
Kuniaki KISO
;
Nobuhiko MUKAI
;
向井 伸彦
;
家藤 治幸
, et al.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2005, 100(11):832
Open Access (JSTAGE)
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7 . Academic Journal
Analysis of ethyl carbamate in sake and shochu / 酒類の安全性に関する調査 (第4報)
저자
by
Kuniaki KISO
;
Nobuhiko MUKAI
;
向井 伸彦
;
木曽 邦明
.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2005, 100(10):705
Open Access (JSTAGE)
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6 . Academic Journal
CIE表色系を用いた清酒の色彩測定 / Measurement of sake color by the Commission International de l'Eclairage (CIE) standard colorimetric system
저자
by
Kuniaki KISO
;
Nobuhiko MUKAI
;
向井 伸彦
;
木曽 邦明
.
소스
日本醸造協会誌 / JOURNAL OF THE BREWING SOCIETY OF JAPAN. 2005, 100(8):588
Open Access (JSTAGE)
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