Changes in volatile flavor compounds and antioxidant activity of absorbed phenolic compounds of dried bonito stick (Katuo-bushi) during smoking process

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 43, Issue 1, 1996, Pages 29-35

  Suzuki, Tosihiro ^a   Motosugi, Masayoshi ^b  

^a Shizuoka Industrial Research Institute of Shizuoka Prefecture   (Japan)

^b Numazu Industrial Research Institute of Shizuoka Prefecture   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0007470714     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.43.29     Document Type: Article

References (17)

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