1. Studies on flavor components in soybean. IV. Volatile neutral components;Arai;Agric. biol. Chem., Japan,1967
2. Applying proteolytic enzymes on soybean. V. A non-dialyzable bitter peptide in peptic hydrolysate of soybean protein and its bitterness in relation to the chemical structure;Arai;Agric. biol., Chem., Japan,1970a
3. n-Hexanal and some alcohols: their distribution in raw soybean tissues and formation in crude soy protein concentration by lipoxygenase;Arai;Agric. biol. Chem., Japan,1970b
4. Studies on flavor components in soybean. VI. Some evidence for occurrence of protein-flavor binding;Arai;Agric. biol. Chem., Japan,1970c
5. Deodorization effect of aspergillopeptidase A and debittering effect of aspergillic acid carboxypeptidase;Arai;J. Fd Sci.,1970d