Taste-active components of seafoods with special reference to umami substances

• FUKE S.

収録刊行物

• Seafoods:Chemistry, Processing Technology and Quality.

  Seafoods:Chemistry, Processing Technology and Quality. 115-139, 1994

  Blackie Academic & Professional,

詳細情報

• CRID: 1572824499067171584
• NII論文ID: 10004859524
• データソース種別:
  • CiNii Articles