Art

J-GLOBAL ID：201902252930588574   Reference number：19A0393674

Quantitation and sensory properties of three newly identified pyroglutamyl oligopeptides in sake

清酒中の新規同定3種ピログルタミルオリゴペプチドの定量及び官能特性

Author (4)： HASHIZUME Katsumi (Akita Prefectural Univ., Akita, JPN) ,  ITO Toshihiko (Akita Prefectural Univ., Akita, JPN) ,  NAGAE Yusuke (Akita Prefectural Univ., Akita, JPN) ,  TOKIWANO Tetsuo (Akita Prefectural Univ., Akita, JPN)
Material： Bioscience, Biotechnology, and Biochemistry  (Bioscience Biotechnology & Biochemistry)
Volume： 83  Issue： 2  Page： 357-364  Publication year： Feb. 2019 
JST Material Number： G0021A  ISSN： 0916-8451  CODEN： BBBIEJ  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： *sake ,  food ingredient ,  *Food Analysis ,  food property ,  oligopeptide ,  isotope dilution analysis ,  Esterification ,  sensory properties ,  stable isotope dilution assay

JST classification (2)： Sake(=rice wine)  (FK04023G) ,  Food analysis  (FJ01030U)

Reference (32)：

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Terms in the title (4)： 清酒 ,  同定 ,  定量 ,  官能特性