Qualitative Evaluation of Sweetpotato for Shochu, a Traditional Local Liquor
نویسندگان
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 BREWING SOCIETY OF JAPAN
سال: 1993
ISSN: 0914-7314,2186-4012
DOI: 10.6013/jbrewsocjapan1988.88.830