Art
J-GLOBAL ID：201902011770825769   Reference number：19S2613357

Volatile flavor components of dried bonito (Katsuobushi). i. on basic, acidic and weak acidic fractions

  • Publisher site Copy service
  • Access JDreamⅢ for advanced search and analysis.
Author (5)：
Yajima, Izumi

About Yajima, Izumi

(Kawasaki Research Laboratories, T. Hasegawa Co.)

About Kawasaki Research Laboratories, T. Hasegawa Co.

, 
Nakamura, Mikio

About Nakamura, Mikio

(Kawasaki Research Laboratories, T. Hasegawa Co.)

About Kawasaki Research Laboratories, T. Hasegawa Co.

, 
Sakakibara, Hidemasa

About Sakakibara, Hidemasa

(Kawasaki Research Laboratories, T. Hasegawa Co.)

About Kawasaki Research Laboratories, T. Hasegawa Co.

, 
Yanai, Tetsuya

About Yanai, Tetsuya

(Kawasaki Research Laboratories, T. Hasegawa Co.)

About Kawasaki Research Laboratories, T. Hasegawa Co.

, 
Hayashi, Kazuo

About Hayashi, Kazuo

(Kawasaki Research Laboratories, T. Hasegawa Co.)

About Kawasaki Research Laboratories, T. Hasegawa Co.


Material：
Agricultural and Biological Chemistry

About Agricultural and Biological Chemistry


Volume： 45  Issue： 12  Page： 2761-2768  Publication year： 1981 
JST Material Number： SCOPUS  ISSN： 0002-1369 
Language： English (EN)
Terms in the title (1)：
Terms in the title
Keywords automatically extracted from the title.
BASIC

About BASIC


Return to Previous Page

TOP

BOTTOM