Abstracts of the Annual Meeting of Japanese Society for Food Science and Technology
Online ISSN : 2759-3843
71st (2024)
Conference information

[3Aa] Flavor compound, Pigment
The aroma compounds of the spices improve the flavor of the dashi
*Honoka kasaharaYuri NakagawaTakehito SagawaMoe ArakiYoshio Sato
Author information
CONFERENCE PROCEEDINGS FREE ACCESS

Pages 199-

Details
Abstract
[in Japanese]
Content from these authors
© 2024 Japanese Society for Food Science and Technology
Previous article Next article
feedback
Top