Concepedia
1
Publications
115
Citations
H-Index
2016
Active since
Affiliations
Meiji University(Current)
Miyu Saikusa is an author at Meiji University specializing in food quality, food safety, and food chemistry.
Top concepts
HealthFood SafetyFood QualityFood Chemistry
Publications per year
2016–2016
Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)
Yutaka Inoue, Sachie Kato, Miyu Saikusa et al. · Food Chemistry · 2016 · 115 citations
Food Chemistry, Food Composition, Umami Aftertaste +6
Rows per page
1–1 of 1