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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