NDLI: EFFECTS OF PROTEOLYTIC ACTIVITY ON THE CHARACTERISTICS OF AROMATIC RED RICE WINE

Content Provider	Scilit
Author	Teramoto, Yuji Saigusa, Noriaki Ueda, Seinosuke Yoshizawa, Kiyoshi
Copyright Year	1994
Description	Journal: Journal of the Institute of Brewing
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1002/j.2050-0416.1994.tb00816.x
Ending Page	166
Page Count	4
Starting Page	163
ISSN	00469750
e-ISSN	20500416
DOI	10.1002/j.2050-0416.1994.tb00816.x
Journal	Journal of the Institute of Brewing
Issue Number	3
Volume Number	100
Language	English
Publisher	Wiley-Blackwell
Publisher Date	1994-05-06
Access Restriction	Open
Subject Keyword	Journal: Journal of the Institute of Brewing Aromatic Red Rice (oryza Sativa Var. Indica Tapol) Red Rice Wine Brewing Ethanol Fermentation Without Cooking Protease Preparation Produced By Aspergillus Niger Effects of Protease On Rice Wine Brewing
Content Type	Text
Resource Type	Article
Subject	Food Science

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EFFECTS OF PROTEOLYTIC ACTIVITY ON THE CHARACTERISTICS OF AROMATIC RED RICE WINE