「タンチョウモチ」及び「いちほまれ」炊飯時に発生する匂い成分のリアルタイム分析-Reference-Cited by-同舟云学术

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「タンチョウモチ」及び「いちほまれ」炊飯時に発生する匂い成分のリアルタイム分析

Published:2023-10-05 Issue:10.11 Volume:72 Page:399-405
ISSN:0525-1931
Container-title:BUNSEKI KAGAKU
language:en
Short-container-title:Bunseki kagaku

Author:

HASHIMOTO Shohei¹,UKITA Masaaki¹,YAMAGUCHI Hirotake²,KOBAYASHI Asako³,UCHIMURA Tomohiro⁴

Affiliation:

1. Industrial Innovation Engineering, Graduate School of Engineering, University of Fukui

2. Department of Materials Science and Biotechnology, School of Engineering, University of Fukui

3. Fukui Agricultural Experiment Station

4. Department of Materials Science and Engineering, Faculty of Engineering, University of Fukui

Publisher

Japan Society for Analytical Chemistry

Subject

Analytical Chemistry

Link

https://www.jstage.jst.go.jp/article/bunsekikagaku/72/10.11/72_399/_pdf

Reference20 articles.

1. 1) E. T. Champagne: Cereal Chem., 85, 445 (2008).

2. 2) D. K. Verma, P. P. Srivastav: Food Res. Int., 130, 108924 (2020).

3. 3) K. Yamashita, N. Kato, K. Sakakibara, A. Seguchi, A. Kobayashi, S. Miyagawa, T. Uchimura: ACS Omega, 8, 14823 (2023).

4. 4) Z. Zeng, H. Zhang, J. Y. Chen, T. Zhang, R. Matsunaga: Cereal Chem., 84, 423 (2007).

5. 5) Z. Zeng, H. Zhang, J. Y. Chen, T. Zhang, R. Matsunaga: Cereal Chem., 85, 140 (2008).

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