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Volume 105, Issue 6
Displaying 1-8 of 8 articles from this issue
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review
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[in Japanese]2010 Volume 105 Issue 6 Pages 333
Published: 2010
Released on J-STAGE: March 02, 2012
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Hironobu OGASAWARA2010 Volume 105 Issue 6 Pages 334-342
Published: 2010
Released on J-STAGE: March 02, 2012
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Shintaro EGUSA2010 Volume 105 Issue 6 Pages 343-349
Published: 2010
Released on J-STAGE: March 02, 2012
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Shinro HAMADA2010 Volume 105 Issue 6 Pages 350-355
Published: 2010
Released on J-STAGE: March 02, 2012
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[in Japanese]2010 Volume 105 Issue 6 Pages 356-366
Published: 2010
Released on J-STAGE: March 02, 2012
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[in Japanese]2010 Volume 105 Issue 6 Pages 367-401
Published: 2010
Released on J-STAGE: March 02, 2012
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[in Japanese]2010 Volume 105 Issue 6 Pages 420
Published: 2010
Released on J-STAGE: March 02, 2012
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research paper
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Kuniaki Kawano, Shigeru Morimura, Kanako Ueda, Tatsuya Kuroki, Hiroto ...2010 Volume 105 Issue 6 Pages 421-425
Published: 2010
Released on J-STAGE: March 02, 2012
JOURNAL FREE ACCESSCaffeic acid ethyl ester (CAEE) was produced during the second fermentation stage of sweet–potato shochu production. CAEE was produced by the addition of chlorogenic acid (ChA) instead of sweet–potato in the fermentation with koji and yeast. CAEE was not produced, however, during the ethanol fermentation by yeast with a YPD medium with ChA added. It was confirmed that CAEE was produced by incubation with koji, ChA, and ethanol. When the koji was preheated and the enzymes were inactivated before the addition of ChA and ethanol, CAEE was not produced during incubation.View full abstractDownload PDF (587K)
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