Science-Based Evaluation and Visualization of Sake Flavors and Providing this Information to Consumers
Technické články | 2023 | ShimadzuInstrumentace
GC/MSD, Software, LC/MS
ZaměřeníPotraviny a zemědělství
VýrobceShimadzu
Klíčová slovajunmai, kamikawa, goryo, ginjo, tokachi, daiginjo, sake, yamahai, koji, aroma, tokubetsu, isoamyl, flavor, taste, suisei, taisetsu, bitter, sweet, acid, brewery, brewed, ginpu, goryonokura, rice, components, hexanoate, ethyl, yellow, terroir, base, acetate, umami, water, white, hekiungura, kitashizuku, ryokkyugura, related, characteristics, soft, remaining, flavors, consumers, valine, trisaccharides, isoleucine, citric, type, tastes, sweetness
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