Concepedia
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Publications
1
Citations
26
H-Index
Active since
1964
Yoshito Koyama is an author specializing in food browning reactions, biochemistry, and protein browning.
Publications per year
1964–1964
Studies on the Browning Reaction Products Yielded by Reducing Sugar and Amino-acid. Part I
Naohiko Yamaguchi, Yoshio Yokoo, Yoshito Koyama · NIPPON SHOKUHIN KOGYO GAKKAISHI · 1964 · 26 citations · Full text
Natural Sciences, Biochemistry, Chemistry +6
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