Old Web
English
Sign In
Acemap
>
authorDetail
>
Kenichi Hanamure
Kenichi Hanamure
Ethanol
Fermentation
Aftertaste
Phytic acid
Wine
1
Papers
1
Citations
0
KQI
Citation Trend
Filter By
Interval:
1900~2024
1900
2024
Author
Papers (1)
Sort By
Default
Most Recent
Most Early
Most Citation
No data
Journal
Conference
Others
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
Show All
Source
Cite
Save
Citations (1)
1