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Chieri Nagai

CN

1

Publications

20

Citations

1

H-Index

2019

Active since

Affiliations

Ochanomizu University(Current)

Chieri Nagai is an author at Ochanomizu University specializing in flavoromics, biotechnology, and food chemistry.

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Publications per year

2019–2019

1

Publications

1

A Low-Molecular Weight Maillard Pigment from Beer was Identified as Perlolyrine, a Maillard Reaction Product from Tryptophan

Chieri Nagai, Kyoko Noda, Akari Kirihara et al. · Food Science and Technology Research · 2019 · 20 citations · Full text

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