Art
J-GLOBAL ID：202102289704444274   Reference number：21A0220306

Subjective assessments of aroma of alcohol made from sugi.

スギを原料としたアルコール飲料の香りに対する主観的評価
Author (7)：
MATSUBARA ERI

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(森林総合研)

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, 
NOJIRI MASANOBU

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(森林総合研)

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, 
OTSUKA YUICHIRO

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(森林総合研)

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, 
KUSUMOTO NORIHISA

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(森林総合研)

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, 
MATSUI NAOYUKI

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(森林総合研)

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, 
HASHIDA KO

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(森林総合研)

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, 
SUZUKI YUZO

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(森林総合研)

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Material：
日本味と匂学会誌  (Japanese Journal of Taste and Smell Research)

About 日本味と匂学会誌


Issue： 第54回大会Proceeding集  Page： S23-S24  Publication year： 2020 
JST Material Number： L0869B  ISSN： 1340-4806  CODEN： NNGAEW  Document type： Article
Article type： 短報  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
Thesaurus term：
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*subjective evaluation

About subjective evaluation

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
*スギ蒸留酒

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
General 
(FK04021Y)

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,  Other senses 
(EJ13040X)

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Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
スギ

About スギ

, 
原料

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, 
アルコール飲料

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, 
香り

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, 
主観的評価

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