Relationship between 4-hydroxy-2-hexenal contents and...

Food Chemistry 2016 / 12 Vol. 212

Relationship between 4-hydroxy-2-hexenal contents and commercial grade by organoleptic judgement in Japanese dried laver Porphyra spp.

Tanaka, Ryusuke, Ishimaru, Mami, Hatate, Hideo, Sugiura, Yoshimasa, Matsushita, Teruo
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Volume:
212
Language:
english
Journal:
Food Chemistry
DOI:
10.1016/j.foodchem.2016.05.166
Date:
December, 2016
File:
PDF, 291 KB
english, 2016
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