|
|||||
|
|
Comparison of key aroma compounds in five different types of Japanese soy sauces by aroma extract dilution analysis (AEDA) |
|
| Authors: | Kaneko Shu Kumazawa Kenji Nishimura Osamu |
| Institution: | Analytical Laboratory, Functional Ingredient Department, Ogawa & Company Ltd., Chidori 15-7, Urayasu, Chiba, Japan. kaneko.shu@ogawa.net |
| Abstract: | |
| Keywords: | |
| 本文献已被 PubMed 等数据库收录！ | |