Volatile Components Contributed to Koku Taste-Reference-Cited by-同舟云学术

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Volatile Components Contributed to Koku Taste

Published:2014 Issue:3 Volume:109 Page:161-167
ISSN:0914-7314
Container-title:JOURNAL OF THE BREWING SOCIETY OF JAPAN
language:en
Short-container-title:J.Brew.Soc

Author:

HAYASE Fumitaka¹,WATANABE Hirohito²

Affiliation:

1. Department of Agricultural Chemistry, Meiji University

2. Department of Life Sciences, Meiji University

Publisher

Brewing Society of Japan

Link

https://www.jstage.jst.go.jp/article/jbrewsocjapan/109/3/109_161/_pdf

Reference19 articles.

1. 2) R. A. Frank and J. Byram: Chem. Senses 13, 445-455, (1988)

2. 3) I. Yajima, M. Nakamura, H. Sakakibara, T. Yanai and K. Hayashi: Agric. Biol. Chem., 45, 2761-2768(1981)

3. 4) I. Yajima, M. Nakamura, H. Sakakibara, J. Ide, T. Yanai and K. Hayashi: Agric. Biol. Chem., 47, 1755-1760, (1983)

4. 5) H. Sakakibara, T. Yanai, I. Yajima, K. Hayashi: Agric. Biol. Chem., 52, 2731-2739, (1988)

5. 6) H. Yamazaki, A. Ozeki and T. Fushiki: Aroma Res. 12, 222-255(2011)

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