文献
J-GLOBAL ID:201602250638861105
整理番号:16A0921653
大豆味噌(日本の大豆ペースト)の旨味後味に寄与する調理後の芳香と匂い物質の分析
Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)
著者 (9件):
Inoue Yutaka
(Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan)
,
Inoue Yutaka
(Food Research & Development Laboratory, MC Food Specialties Inc., 4041 Ami, Ami-machi, Inashiki-gun, Ibaraki 300-0398, Japan)
,
Kato Sachie
(Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan)
,
Saikusa Miyu
(Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan)
,
Suzuki Chihiro
(Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan)
,
Otsubo Yuriko
(Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan)
,
Tanaka Yutaro
(Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan)
,
Watanabe Hirohito
(Department of Life Science, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan)
,
Hayase Fumitaka
(Department of Agricultural Chemistry, Faculty of Agriculture, Meiji University, 1-1-1 Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan)
資料名:
Food Chemistry
(Food Chemistry)
巻:
213
ページ:
521-528
発行年:
2016年12月15日
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)