1.Development of a new beverage fermented with a lactic acid bacterium using a sweet potato shochu distillery by-product and milk.

作　　者：Toshikazu YONEMOTO ;Tomoki NAKANO ;Toshikazu TAKESAKO 等

出　　处：日本醸造協会誌. 2009 ;104(12):969-977.doi:10.6013/jbrewsocjapan.104.969

出版社：Japan Science and Technology Information Aggregator, Electronic

文章 ID：157528917

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2.Isolation of shochu yeast from soil and its application in shochu making on an industrial scale

作　　者：Kazunori TAKAMINE ;Shuichi OYAMA ;Yumiko YOSHIZAKI 等

出　　处：日本醸造協会誌. 2010 ;105(8):546-555.doi:10.6013/jbrewsocjapan.105.546

出版社：Japan Science and Technology Information Aggregator, Electronic

文章 ID：148545216

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3.Estimation of the mechanism for cis and trans rose oxides formation in sweet potato shochu .

作　　者：Kazunori TAKAMINE ;Yumiko YOSHIZAKI ;Shogo SHIMADA 等

出　　处：日本醸造協会誌. 2011 ;106(1):50-57.doi:10.6013/jbrewsocjapan.106.50

出版社：Japan Science and Technology Information Aggregator, Electronic

文章 ID：179536380

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4.Structural determination by electrospray ionization tandem mass spectrometry (ESI-MS/MS) of glucosylceramides in the distillate of potato shochu, the traditional Japanese liquor produced from sweet potato.

作　　者：Kazutaka SAWADA ;Eriko NAKAHATA ;Keisuke TSUGE 等

出　　处：日本醸造協会誌. 2014 ;109(7):535-542.doi:10.6013/jbrewsocjapan.109.535

出版社：Japan Science and Technology Information Aggregator, Electronic

文章 ID：212650168

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	Kazunori TAKAMINE	4篇
	Hisanori TAMAKI	2篇
	Yoshihiro SAMESHIMA	2篇
	Yumiko YOSHIZAKI	2篇
	Eriko NAKAHATA	1篇

	Hiroshi KITAGAKI	1篇
	Kazutaka SAWADA	1篇
	Keisuke TSUGE	1篇
	Kiyoshi ITO	1篇
	Koji NAGAO	1篇
	Makoto FUJII	1篇
	Miyo HIRATA	1篇
	Shogo SHIMADA	1篇
	Shuichi OYAMA	1篇
	Soichiro TAKAYA	1篇
	Takayoshi AOKI	1篇
	Tarushige NAKAJI	1篇
	Tomoki NAKANO	1篇
	Toshikazu TAKESAKO	1篇
	Toshikazu YONEMOTO	1篇

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检索条件:"( ( 高级检索(( ((AU:(("Kazunori TAKAMINE")))) )) ) )"

	2014	1篇
	2011	1篇
	2010	1篇
	2009	1篇