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Hisaki Yamanaka
Hisaki Yamanaka
Chemistry
Biology
Oxygen saturation
Environmental chemistry
Food science
5
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2
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Relationships between panel preference and volatile compounds in various types of shochu
2005
Journal of the Society of Brewing, Japan
Kenichi Kuriyama
Masahiro Nagatomo
Hisaki Yamanaka
Yoshio Yoshihama
Yuzo Watanabe
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Quality Preservation of Sake by Decreasing the dissolved Oxygen (The 3rd Report)
2003
Journal of the Society of Brewing, Japan
Akiko Koizumi
Hisaki Yamanaka
Masashi Okamoto
Nobuyuki Hirai
Naotaka Kurose
Keiji Ogawa
Sadao Kawakita
Shoji Tarumi
Kojiro Takahashi
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Studies on a sweet potato shochu made from sweet potato-koji instead of rice-koji, 3: Beta-glucosidase production in a roasted sweet potato-koji and concentrations of monoterpene alcohols in sweet potato shochu
2003
Hisaki Yamanaka
I. Iwazaki
Masahiro Nagatomo
Yoshio Yoshihama
J. Hiramatsu
Kojiro Takahashi
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Development of Sweet Potato Syochu Made from Sweet Potato-Koji
2003
Journal of the Society of Brewing, Japan
Isao Iwazaki
Hisaki Yamanaka
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Preservation of Sake Quality by Decreasing the Dissolved Oxygen (The 2 nd Report)
2001
Journal of the Society of Brewing, Japan
Keiji Ogawa
Hisaki Yamanaka
Masashi Okamoto
Naotaka Kurose
Sadao Kawakita
Kojiro Takahashi
Teruya Nakamura
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