The Japanese Journal of Taste and Smell Research
Online ISSN : 2424-1326
Print ISSN : 1340-4806
Tofuyo is an indigenous fermented food in Okinawa, Japan; Its history, chemical characteristics and physiologically functional properties
Masaaki Yasuda
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2007 Volume 14 Issue 2 Pages 105-116

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[in Japanese]
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© 2007 The Japanese Association for the Study of Taste and Smell
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