sake nigori
Selected indexed studies
- SAKE: Strobemer-assisted k-mer extraction. (PLoS One, 2023) [PMID:38019768]
- For the sake of science. (J Biol Chem, 2019) [PMID:30760528]
- Kuratsuki bacteria and sake making. (Biosci Biotechnol Biochem, 2024) [PMID:37833236]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- SAKE: Strobemer-assisted k-mer extraction. (2023) pubmed
- For the sake of science. (2019) pubmed
- Kuratsuki bacteria and sake making. (2024) pubmed
- Rice used for Japanese sake making. (2019) pubmed
- History, lineage and phenotypic differentiation of sake yeast. (2019) pubmed
- Development of sake yeast breeding and analysis of genes related to its various phenotypes. (2022) pubmed
- Japanese sake making using wild yeasts isolated from natural environments. (2024) pubmed
- Research advances on sake rice, koji, and sake yeast: A review. (2020) pubmed
- Importance and mechanisms of S-adenosylmethionine and folate accumulation in sake yeast. (2023) pubmed
- Chemical and Bacterial Components in Sake and Sake Production Process. (2020) pubmed