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Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 45, Issue 5, 1998, Pages 323-329

Comparison of aroma components in five types of miso

(2) Sugawara, Etsuko a Yonekura, Yuichi b

a IWATE UNIVERSITY (Japan)

b IWATE INDUSTRIAL RESEARCH INSTITUTE (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0043019251 PISSN: 1341027X EISSN: None Source Type: Journal
DOI: 10.3136/nskkk.45.323 Document Type: Review

Times cited : (11)

References (13)

1
- 85034171776
- Japanese source

2
- 85034201678
- Japanese source

3
- 0042518245
- SUGAWARA, E., SAIGA, S. and KOBAYASHI, A. : Nippon Shokuhin Kgyo Gakkaishi, 41, 844 (1994).
- (1994) Nippon Shokuhin Kgyo Gakkaishi , vol.41 , pp. 844
- Sugawara, E.¹ Saiga, S.² Kobayashi, A.³

4
- 85034185460
- Japanese source

5
- 85034171405
- Japanese source

6
- 0009031184
- SUGAWARA, E., HASHIMOTO, S., SAKURAI, Y. and KOBAYASHI, A. : Biosci. Biotec. Biochem., 58, 1134 (1994).
- (1994) Biosci. Biotec. Biochem. , vol.58 , pp. 1134
- Sugawara, E.¹ Hashimoto, S.² Sakurai, Y.³ Kobayashi, A.⁴

7
- 85034181593
- Japanese source

8
- 85034172396
- Japanese source

9
- 85034193639
- Japanese source

10
- 85034196945
- Japanese source

11
- 85034196718
- Japanese source

12
- 85034165639
- Japanese source

13
- 77957064460
- ARAI, S : Agric. Biol. Chem., 30, 364 (1966).
- (1966) Agric. Biol. Chem. , vol.30 , pp. 364
- Arai, S.¹

* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.