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机译:清酒酿造水稻品种蛋白质组成及其对清酒中氮化合物的影响
National Research Institute of Brewing, Higashihiroshima, Japan;
National Research Institute of Brewing, Higashihiroshima, Japan;
National Research Institute of Brewing, Higashihiroshima, Japan,Graduate School of Biosphere Sciences, Hiroshima University, Higashihiroshima, Japan;
National Research Institute of Brewing, Higashihiroshima, Japan,Graduate School of Biosphere Sciences, Hiroshima University, Higashihiroshima, Japan;
National Research Institute of Brewing, Higashihiroshima, Japan;
National Research Institute of Brewing, Higashihiroshima, Japan,Graduate School of Biosphere Sciences, Hiroshima University, Higashihiroshima, Japan;
Hyogo Prefectural Technology Center for Agriculture, Forestry and Fishers, Kato, Hyogo, Japan;
Department of Biological Resource Sciences, Akita Prefectural University, Nakano Shimoshinjyo, Akita, Japan;
glutelin; nitrogen compound; rice protein; sake;
机译:水稻品种蛋白质组成的分析,用于酿造酿造,及其对氮气化合物的作用
机译:大米中蛋白质组成与氮化合物的关系
机译:大米中蛋白质组成与氮化合物的关系
机译:清酒酿造企业主的创业行为:滋贺县日本清酒酿造企业的业务变化研究
机译:不同氮素和水分胁迫条件下冬小麦品种籽粒品质和蛋白质组成的变化。
机译:凝血酿造和细菌栖息酿造啤酒
机译:日本清洁稻米“ Hanasayaka”,具有水稻储存蛋白的突变体 - 酿造特性和缘故质量的调节功能 -