Art

J-GLOBAL ID：201902020215425231   Reference number：19S3027977

Volatile flavor components of dried bonito (Katsuobushi) ii. from neutral fraction

Author (6)： Yajima, Izumi (Kawasaki Research Laboratories, T Hasegawa Co Ltd.) ,  Nakamura, Mikio (Kawasaki Research Laboratories, T Hasegawa Co Ltd.) ,  Sakakibara, Hidemasa (Kawasaki Research Laboratories, T Hasegawa Co Ltd.) ,  Ide, Junichi (Kawasaki Research Laboratories, T Hasegawa Co Ltd.) ,  Yanai, Tetsuya (Kawasaki Research Laboratories, T Hasegawa Co Ltd.) ,  Hayashi, Kazuo (Kawasaki Research Laboratories, T Hasegawa Co Ltd.)
Material： Agricultural and Biological Chemistry
Volume： 47  Issue： 8  Page： 1755-1760  Publication year： 1983 
JST Material Number： SCOPUS  ISSN： 0002-1369 
Language： English (EN)