Concepedia

Publication | Closed Access

Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)

DOI

115

Citations

27

References

2016

Year

Yutaka Inoue, Sachie Kato, Miyu Saikusa, Chihiro Suzuki, Yuriko Otsubo, Yutaro Tanaka, Hirohito Watanabe, Fumitaka Hayase
Food Chemistry

References

YearCitations

Page 1