Taste evaluation of toasted nori, porphyra yezoensis, a red alga by warm water-extract

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 44, Issue 6, 1997, Pages 430-437

  Araki, Shigeru ^a   Izumino, Yuka ^a   Sakurai, Takemaro ^a   Takahashi, Koji ^b  

^a Yamamoto Nori Research Laboratory   (Japan)

^b TOKYO UNIVERSITY OF AGRICULTURE AND TECHNOLOGY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 18644373952     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.44.430     Document Type: Article

References (11)

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2. NODA, H., HORIGUCHI, Y. and ARAKI, S.: Bull. Jap. Soc. Sci. Fish., 41, 1299 (1975).
3. NODA, H., AMANO, H., ABO, K.and HORIGUCHI, Y.: Bull. Jap. Soc. Sci. Fish., 47, 57 (1981).
4. VERNON, P.L.: Anal. Chem., 32, 1144 (1960).
5. DAVIES, B.H.: Chemistry and Biochemistry of Plant Pigments, Vol. 2, ed. by T.W. GOODWIN, (Academic Press, New York), p. 150 (1970).