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Volume 68, Issue 2
Displaying 1-15 of 15 articles from this issue
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[in Japanese]1973 Volume 68 Issue 2 Pages 69-73
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese]1973 Volume 68 Issue 2 Pages 74-75
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese]1973 Volume 68 Issue 2 Pages 76-80
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese]1973 Volume 68 Issue 2 Pages 81
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese]1973 Volume 68 Issue 2 Pages 82-86
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese]1973 Volume 68 Issue 2 Pages 87-91
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese]1973 Volume 68 Issue 2 Pages 92-97
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese]1973 Volume 68 Issue 2 Pages 98-101
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese]1973 Volume 68 Issue 2 Pages 102-105
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese]1973 Volume 68 Issue 2 Pages 106-110
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese]1973 Volume 68 Issue 2 Pages 115
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese], [in Japanese], [in Japanese]1973 Volume 68 Issue 2 Pages 119-123
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese]1973 Volume 68 Issue 2 Pages 124-126
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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[in Japanese], [in Japanese], [in Japanese], [in Japanese]1973 Volume 68 Issue 2 Pages 127-129
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
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On the free amino acid in the fermenting vinegar moromiFUJIHARU YANAGIDA, Katsumi TAKAHASHI, Kazuo TAKASHIMA, Yasushi YAMAMOT ...1973 Volume 68 Issue 2 Pages 130-134
Published: February 15, 1973
Released on J-STAGE: November 04, 2011
JOURNAL FREE ACCESSThe free amino acid in fermenting vinegar moromi were measured.
The amounts of 2 or 3 kind of amino acid increased in the all kinds of vinegarexcept rice vinegar but the amount of the others declined, especially Glu, Asp, Pro and Ala.
The whole amounts of amino acid increased 1. 6 or 2. 6 times because of the sake contained the rice grains were used for fermenting materials. It seemed to be that protein in ricegrain decomposed into amino acid during rice vinegar process.View full abstractDownload PDF (781K)
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