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Takayuki Tamura
Takayuki Tamura
Mercian Corporation
Aftertaste
Wine
Chemistry
Food science
Biochemistry
3
Papers
26
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Novel method to reduce fishy aftertaste in wine and seafood pairing using alcohol-treated yeast cells.
2012
Journal of Agricultural and Food Chemistry
Toshikazu Tsuji
Keiko Kanai
Aki Yokoyama
Takayuki Tamura
Kenichi Hanamure
Kanako Sasaki
Ryoji Takata
Satoshi Yoshida
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Iron is an Essential Cause of Unpleasant Fishy Aftertaste Formation in Wine and Seafood Paring
2010
Journal of the Society of Brewing, Japan
Takayuki Tamura
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Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing
2009
Journal of Agricultural and Food Chemistry
Takayuki Tamura
Kiyoshi Taniguchi
Yumiko Suzuki
Toshiyuki Okubo
Ryoji Takata
Tomonori Konno
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Citations (25)
1