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

Agricultural and Biological Chemistry 1983 Vol. 47; Iss. 8

Volatile flavor components of dried bonito (Katsuobushi). II. From neutral fraction.

YAJIMA, Izumi, NAKAMURA, Mikio, SAKAKIBARA, Hidemasa, IDE, Junichi, YANAI, Tetsuya, HAYASHI, Kazuo
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Volume:
47
Year:
1983
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.47.1755
File:
PDF, 694 KB
english, 1983
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