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Volatile flavor components of dried bonito (katsuobushi). On basic, acidic and weak acidic fractions.
YAJIMA, Izumi, NAKAMURA, Mikio, SAKAKIBARA, Hidemasa, YANAI, Tetsuya, HAYASHI, KazuoVolume:
45
Year:
1981
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.45.2761
File:
PDF, 399 KB
english, 1981