Yumiko Yoshizaki

2PUBLICATIONS
3CO-AUTHORS
Beverage chemistry and beverage sensory scienceHorticultural crop improvement (incl. selection and breeding)
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Publications (2)

|Oct 13, 2021
Impact of solid-state saccharification on the flavor of rice-flavor baijiu.

Zhe Zhao, Mina Sugimachi, Yumiko Yoshizaki

|Feb 02, 2021
Additional moisture during koji preparation contributes to the pigment production of red koji (Monascus-fermented rice) by influencing gene expression.

Chuantao Zeng, Yumiko Yoshizaki, Xuan Yin

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Frequent Collaborators

2 joint publications

Taiki Futagami

1 joint publications

Xing-Lin Han

1 joint publications

Kayu Okutsu