Concepedia
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Publications
1
Citations
34
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Active since
2018
Yusuke Kanda is an author specializing in food science, aroma compounds, and volatile aroma analysis.
Publications per year
2018–2018
Odor-active compounds contributing to the characteristic aroma of shrimp cooked whole, including shells and viscera
Yui Okabe, Yutaka Inoue, Yusuke Kanda et al. · European Food Research and Technology · 2018 · 34 citations
Agriculture, Food Science, Zoology +14
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