Different compositions of free amino acids and related substances, and nucleic acid-related compounds in a niboshi extract soup stock and niboshi-flavored mixed seasoning soup stock
Journal of home economics of Japan Volume 59 Issue 12
Page 1005-1009
published_at 2008-12-15
Title
煮干しだしと煮干し風味の風味調味料だしに含まれる遊離アミノ酸とその類縁体および核酸関連物質の組成の違い
Different compositions of free amino acids and related substances, and nucleic acid-related compounds in a niboshi extract soup stock and niboshi-flavored mixed seasoning soup stock
Creators
Koda Tomoko
Creators
Ando Mami
Creators
Takahashi Toru
Creators
Maruyama Satomi
Languages
jpn
Resource Type
journal article
Publishers
日本家政学会
Date Issued
2008-12-15
File Version
Version of Record
Access Rights
open access
Relations
[ISSN]0913-5227
[NCID]AN10040097
[isVersionOf]
[NAID]http://ci.nii.ac.jp/naid/110007008546/130003850962
[isVersionOf]
[URI]https://www.jstage.jst.go.jp/article/jhej/59/12/59_12_1005/_article/-char/ja/
[isVersionOf]
[URI]https://www.jstage.jst.go.jp/browse/jhej/-char/ja/
Schools
教育学部