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Aroma compounds contributing to the flavor of Adzuki bean jam used for Dorayaki sweets

机译：芳香化合物有助于用于Dorayaki糖果的Adzuki Bean Jam的味道

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Hidejiro Tazawa; Hiroyuki Kano; Naeo Matsumoto; Masato Murakami;
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年度 2018
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2. Construction of a high-density adzuki bean genetic map and evaluation of its utility based on a QTL analysis of seed size [J] . WANG Li-xia, CHENG Xu-zhen, WANG Jie, 农业科学学报（英文版） . 2021,第007期
3. Effects of drought stress on root morphology and spatial distribution of soybean and adzuki bean [J] . Hyen Chung CHUN, Sanghun LEE, Young Dae CHOI, 农业科学学报（英文版） . 2021,第010期
4. Effects of drought stress on root morphology and spatial distribution of soybean and adzuki bean [J] . Hyen Chung CHUN, Sanghun LEE, Young Dae CHOI, 农业科学学报：英文版 . 2021,第010期
5. Technical Regulations for Production of Green Food——Adzuki Beans [J] . Junshi HU 亚洲农业研究：英文版 . 2018,第001期
6. Effects of frying, roasting and boiling on aroma profiles of adzuki beans (Vigna angularis) and potential of adzuki bean and millet flours to improve flavor and sensory characteristics of biscuits [J] . Bi Shuang, Wang Aojidong, Lao Fei, Food Chemistry . 2021,第Mara1期

机译：煎炸，焙烧和煮沸对Adzuki豆类（Vigna Angularis）香气谱的影响，以及Adzuki Bean和小米面粉的潜力，提高饼干的风味和感官特征
7. Evaluation of aroma compounds contributing to muskmelon flavor in Porapak Q extracts by aroma extract dilution analysis [J] . Hayata Y., Sakamoto T., Maneerat C., Journal of Agricultural and Food Chemistry . 2003,第11期

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8. 'Flavor Hops' Varieties and Various Flavor Compounds Contributing to Their “Varietal Aromas”: A Review [J] . Kiyoshi Takoi Technical quarterly & the MBAA communicator . 2019,第4期

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Aroma compounds contributing to the flavor of Adzuki bean jam used for Dorayaki sweets

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