Art
J-GLOBAL ID:201802257308561464   Reference number:18A0510567

Taste and chemical characteristics of low molecular weight fractions from tofuyo - Japanese fermented soybean curd

tofuyo-日本の発酵大豆カードからの低分子量画分の味と化学的特性【Powered by NICT】
Author (8):
Material:
Volume: 252  Page: 265-270  Publication year: 2018
JST Material Number: H0766A  ISSN: 0308-8146  Document type: Article
Article type: 原著論文  Country of issue: United Kingdom (GBR)  Language: ENGLISH (EN)
Abstract/Point:
Abstract/Point
Japanese summary of the article(about several hundred characters).
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Tofuyo, a Japanese traditional...
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Thesaurus term:
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
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JST classification (2):
JST classification
Category name(code) classified by JST.
Food quality  ,  Vegetables and processed vegetable products 
Substance index (1):
Substance index
Chemical Substance indexed to the Article.

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