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J-GLOBAL ID:201702239373546960   Reference number:17A0495405

Effect of Salt on Umami and Flavor Components in Dashi from Kelp and Dried Bonito

塩が和風出汁の旨味および香気成分に及ぼす影響
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Volume: 2015  Page: 351-358  Publication year: Mar. 2017 
JST Material Number: L7132A  Document type: Article
Article type: 原著論文  Country of issue: Japan (JPN)  Language: JAPANESE (JA)
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Seasonings,spices(=condiments) 
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