Matsui Kenji

Affiliate Master Yamaguchi University

Dimethyl sulfide as a source of the seaweed-like aroma in cooked soybeans and correlation with its precursor, S-methylmethionine (vitamin U)

J. agric. food chem Volume 62 Issue 33 Page 8289-8294

published_at 2014-08-20

Title

Dimethyl sulfide as a source of the seaweed-like aroma in cooked soybeans and correlation with its precursor, S-methylmethionine (vitamin U)

Creators Morisaki Akira

Creators Yamada Naohiro

Creators Yamanaka Shiori

Creators Matsui Kenji

Creator Keywords

soybean flavor dimethyl sulfide S-methylmethionine

Languages eng

Resource Type journal article

Publishers American Chemical Society

Date Issued 2014-08-20

File Version Not Applicable (or Unknown)

Access Rights metadata only access

Relations

[ISSN]00218561

[NCID]AA00250794

[PMID]25090616

10.1021/jf501614j

[isVersionOf] [URI]http://pubs.acs.org/journal/jafcau

Schools 大学院医学系研究科（農学）