Volatile flavor components of dried bonito (katsuobushi)....

Agricultural and Biological Chemistry 1981 Vol. 45; Iss. 12

Volatile flavor components of dried bonito (katsuobushi). On basic, acidic and weak acidic fractions.

YAJIMA, Izumi, NAKAMURA, Mikio, SAKAKIBARA, Hidemasa, YANAI, Tetsuya, HAYASHI, Kazuo
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Volume:
45
Year:
1981
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.45.2761
File:
PDF, 399 KB
english, 1981
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