Distribution of enzyme activities of shochu koji.
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چکیده
منابع مشابه
Phenolic composition and radical scavenging activity of sweetpotato-derived shochu distillery by-products treated with koji.
Phenolic composition and radical scavenging activity in the shochu distillery by-products of sweetpotato (Ipomoea batatas L.) treated with koji (Aspergillus awamori mut.) and cellulase (Cellulosin T2) were investigated to develop new uses. Koji and Cellulosin T2 treatment of shochu distillery by-products from sweetpotatoes, rice, and barley increased phenolic content. Caffeic acid was identifie...
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ژورنال
عنوان ژورنال: JOURNAL OF THE SOCIETY OF BREWING,JAPAN
سال: 1986
ISSN: 0369-416X,2186-4004
DOI: 10.6013/jbrewsocjapan1915.81.495