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Isolation and Application of Mutants Producing Sufficient Isoamyl Acetate, a Sake Flavor Component

1987; Oxford University Press; Volume: 51; Issue: 8 Linguagem: Inglês

10.1080/00021369.1987.10868367

1881-1280

Shinzo Ashida, Eiji Ichikawa, Koji Suginami, Satoshi Imayasu,

Food Quality and Safety Studies

Isolation and Application of Mutants Producing Sufficient Isoamyl Acetate, a Sake Flavor Component Get access Shinzo Ashida, Shinzo Ashida Gekkeikan Sake Company, Ltd., Research Laboratory, 25 Shimotoba Koyanagi-cho, Fushimi-ku, Kyoto 612, Japan Search for other works by this author on: Oxford Academic Google Scholar Eiji Ichikawa, Eiji Ichikawa Gekkeikan Sake Company, Ltd., Research Laboratory, 25 Shimotoba Koyanagi-cho, Fushimi-ku, Kyoto 612, Japan Search for other works by this author on: Oxford Academic Google Scholar Koji Suginami, Koji Suginami Gekkeikan Sake Company, Ltd., Research Laboratory, 25 Shimotoba Koyanagi-cho, Fushimi-ku, Kyoto 612, Japan Search for other works by this author on: Oxford Academic Google Scholar Satoshi Imayasu Satoshi Imayasu Gekkeikan Sake Company, Ltd., Research Laboratory, 25 Shimotoba Koyanagi-cho, Fushimi-ku, Kyoto 612, Japan Search for other works by this author on: Oxford Academic Google Scholar Agricultural and Biological Chemistry, Volume 51, Issue 8, 1 August 1987, Pages 2061–2065, https://doi.org/10.1080/00021369.1987.10868367 Published: 01 August 1987 Article history Received: 12 January 1987 Published: 01 August 1987