机译:分析导致大豆味o(日本大豆酱)鲜味回味的煮熟香气和气味
Meiji Univ, Fac Agr, Dept Agr Chem, Tama Ku, 1-1-1 Higashimita, Kawasaki, Kanagawa 2148571, Japan|MC Food Specialties Inc, Food Res & Dev Lab, 4041 Ami, Ami, Ibaraki 3000398, Japan;
Meiji Univ, Fac Agr, Dept Agr Chem, Tama Ku, 1-1-1 Higashimita, Kawasaki, Kanagawa 2148571, Japan;
Meiji Univ, Fac Agr, Dept Agr Chem, Tama Ku, 1-1-1 Higashimita, Kawasaki, Kanagawa 2148571, Japan;
Meiji Univ, Fac Agr, Dept Agr Chem, Tama Ku, 1-1-1 Higashimita, Kawasaki, Kanagawa 2148571, Japan;
Meiji Univ, Fac Agr, Dept Agr Chem, Tama Ku, 1-1-1 Higashimita, Kawasaki, Kanagawa 2148571, Japan;
Meiji Univ, Fac Agr, Dept Agr Chem, Tama Ku, 1-1-1 Higashimita, Kawasaki, Kanagawa 2148571, Japan;
Meiji Univ, Fac Agr, Dept Life Sci, Tama Ku, 1-1-1 Higashimita, Kawasaki, Kanagawa 2148571, Japan;
Meiji Univ, Fac Agr, Dept Agr Chem, Tama Ku, 1-1-1 Higashimita, Kawasaki, Kanagawa 2148571, Japan;
Soybean paste; Cooked aroma; Umami aftertaste;
机译:桂林花桥白酥中香气活性物质的表征及其对鲜味回味和鲜味的适口性的影响
机译:味M(日本发酵大豆酱)和热加工味M产品中具有特征风味的挥发性成分的鉴定与表征
机译:味M(发酵大豆酱)摄入量对煮熟米的血糖指数的影响:对大量受试者的干预试验
机译:实时荧光定量PCR检测味iso(豆酱)和胖豆腐(Chou-Tou-Fu)中的转基因大豆
机译:分子感官科学方法对促进儿童酱油香气的关键气味的研究
机译:制造过程(蒸熟的大豆的硬度和陈化过程中的温度)对红色咸米味M的芳香成分形成的影响