1. Akinaga, T., Nose, A., Okadome, H., and Kohda, Y. (1996). Fundamental studies on the qualities of brown sugar (Part 2) –Physical properties and inorganic chemical components of brown sugar. Nogyo Kikaigakkaishi, 58, 11-17. (in Japanese).
2. Akinaga, T., Okadome, H., and Kohda, Y. (1994). Fundamental studies on the qualities of brown sugar (Part 1) –Physical properties and chemical components of brown sugar. Nogyo Kikaigakkaishi, 56, 51-56 (in Japanese).
3. Akitomi, H., Tahara, Y., Yasuura, Kobayashi, Y., Ikezaki, H., and Toko, K. (2013). Quantification of tastes of amino acids using taste sensors. Sensors and Actuators, B 179, 276-281.
4. Asikin, Y., Takahara, W., Takahashi, M., Hirose, N., Ito, S., and Wada, K. (2017). Compositional and electronic discrimination analyses of taste and aroma profiles of non-centrifugal cane brown sugars, Food Anal. Methods, 10, 1844-1856.
5. Daichi, S., Fukumura, M., Nishijima, K., and Fujita, Y. (2007). Seamless conversion between RGB-L*a*b* color system. IEEJ Kyushu Branch Meeting 2007, 10-1P-03 (in Japanese).