Factors affecting levels of ferulic acid, ethyl ferulate and taste-active pyroglutamyl peptides in sake

Factors affecting ferulic acid, ethyl ferulate and taste-active pyroglutamyl (pGlu) peptides levels in sake were analyzed using small-scale sake brewing tests on eighteen rice samples with differing cultivar variety, cropped year and area, and polishing rate. Ferulic acid concentration in sake was h...

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Veröffentlicht in:	Journal of bioscience and bioengineering 2020-03, Vol.129 (3), p.322-326
Hauptverfasser:	Hashizume, Katsumi, Ito, Toshihiko, Shirato, Karin, Amano, Naomi, Tokiwano, Tetsuo, Ohno, Tsuyoshi, Shindo, Sho, Watanabe, Seiei, Okuda, Masaki
Format:	Artikel
Sprache:	eng
Schlagworte:	Ethyl ferulate Ferulic acid Pyroglutamyl peptide Rice Sake
Online-Zugang:	Volltext
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