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	1.	Lignin is linked to ethyl-carbamate formation in ume (Prunus mume) liqueur. [electronic resource] by Hashiguchi, Tomokazu Izu, Hanae Sudo, Shigetoshi Producer: 20120518 In: Bioscience, biotechnology, and biochemistry vol. 76 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Preliminary detection method for added rice- and sugarcane-derived brewer's alcohol in bulk samples of sake by measurement of hydrogen, oxygen, and carbon isotopes. [electronic resource] by Hashiguchi, Tomokazu Akamatsu, Fumikazu Izu, Hanae Fujii, Tsutomu Producer: 20160321 In: Bioscience, biotechnology, and biochemistry vol. 79 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	The concentration of ethyl carbamate in commercial ume (Prunus mume) liqueur products and a method of reducing it. [electronic resource] by Hashiguchi, Tomokazu Horii, Sachie Izu, Hanae Sudo, Shigetoshi Producer: 20110214 In: Bioscience, biotechnology, and biochemistry vol. 74 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	Method for the isolation of citric acid and malic acid in Japanese apricot liqueur for carbon stable isotope analysis. [electronic resource] by Akamatsu, Fumikazu Hashiguchi, Tomokazu Hisatsune, Yuri Oe, Takaaki Kawao, Takafumi Fujii, Tsutomu Producer: 20161230 In: Food chemistry vol. 217 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	5.	Application of carbon and hydrogen stable isotope analyses to detect exogenous citric acid in Japanese apricot liqueur. [electronic resource] by Akamatsu, Fumikazu Oe, Takaaki Hashiguchi, Tomokazu Hisatsune, Yuri Kawao, Takafumi Fujii, Tsutomu Producer: 20170501 In: Food chemistry vol. 228 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	6.	Carbon stable isotopic compositions of citric acid and malic acid in Japanese apricot liqueur decrease as the fruit ripens. [electronic resource] by Akamatsu, Fumikazu Tsuchida, Yasuhisa Oe, Takaaki Hisatsune, Yuri Igi, Yukari Hashiguchi, Tomokazu Fujii, Tsutomu Producer: 20190124 In: Food chemistry vol. 277 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	7.	The transfer of stable ¹³³Cs from rice to Japanese sake. [electronic resource] by Okuda, Masaki Joyo, Midori Tokuoka, Masafumi Hashiguchi, Tomokazu Goto-Yamamoto, Nami Yamaoka, Hiroshi Shimoi, Hitoshi Producer: 20130916 In: Journal of bioscience and bioengineering vol. 114 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	8.	The transfer of radioactive cesium and potassium from rice to sake. [electronic resource] by Okuda, Masaki Hashiguchi, Tomokazu Joyo, Midori Tsukamoto, Kaori Endo, Michiko Matsumaru, Katsumi Goto-Yamamoto, Nami Yamaoka, Hiroshi Suzuki, Kenji Shimoi, Hitoshi Producer: 20140713 In: Journal of bioscience and bioengineering vol. 116 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)