Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)
Yutaka Inoue(Japan Food Research Laboratories), Sachie Kato(Meiji University), Miyu Saikusa(Meiji University), Chihiro Suzuki(Meiji University), Yuriko Otsubo(Meiji University), Yutaro Tanaka(Meiji University), Hirohito Watanabe(Meiji University), Fumitaka Hayase(Meiji University)
Cited by 117
Abstract
Related Papers
No related papers found
Powered by citation graph analysis