Characterization of Carbohydrates, Amino Acids, Viscosity, and Antioxidant Capacity in Rice Wines Made in Saitama, Japan, with Different Sake Rice

We investigated the physicochemical properties of Japanese rice wines, including their functional properties and carbohydrate and amino acid content in solution and solid state. Three samples were tested. The glucose, allose, and raffinose contents in samples (A, B, C) in g/100 g were (3.47, 3.45, 7...

Descripción completa

Detalles Bibliográficos
Autores principales: Inoue, Yutaka, Ueda, Sae, Tanikawa, Takashi, Sano, Aiko, Suzuki, Ryuichiro, Todo, Hiroaki, Higuchi, Yuji, Akao, Kenichi
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647497/
https://www.ncbi.nlm.nih.gov/pubmed/37959123
http://dx.doi.org/10.3390/foods12214004

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10647497/
https://www.ncbi.nlm.nih.gov/pubmed/37959123
http://dx.doi.org/10.3390/foods12214004

Ejemplares similares