1
Publications
45
Citations
1
H-Index
1991
Active since
Hirofumi Kakiuchi is an author specializing in food chemistry, analytical chemistry, and flavoromics.
Top concepts
HealthFlavoromicsFood QualityFood ScienceBiostatisticsFood ChemistryFood PreservativesAnalytical Chemistry
Publications per year
1991–1991
1
1
Flavor components of dried squid
Tetsuo Kawai, Yūzaburō Ishida, Hirofumi Kakiuchi et al. · Journal of Agricultural and Food Chemistry · 1991 · 45 citations
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