Goto Yoshiko

Affiliate Master Yamaguchi University

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

2015010071.pdf

[fulltext] 417 KB

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

Creators Goto Yoshiko

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

10.11428/jhej.59.1005

[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