Aroma constituents of Tofu (soy bean curd) contributing to its flavor character

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 47, Issue 8, 2000, Pages 613-618

  Kobayashi, Akio ^a   Wang, Dongmei ^a   Yamazaki, Miho ^a   Tatsumi, Noriko ^a   Kubota, Kikue ^a  

^a OCHANOMIZU UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 23144464516     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.47.613     Document Type: Article

References (5)

1. SHIMODA, M., SHIGEMATSU, H., SHIRATSUCHI, H. and OSAJIMA, Y. : J. Agric. Food Chem., 43, 1616 (1995).
2. KOBAYASHI, A., TSUDA, Y., HIRATA, N., KUBOTA, K. and KITAMURA, K. : J. Agric. Food Chem., 43, 2449 (1995).
3. HATANAKA, A. : Phytochmistry, 34, 1201 (1993).