[title in Japanese]

Released on J-STAGE: February 22, 2010 | Volume 20 Issue 4 Pages 259-266

Studies on Browning Reaction sbetween L-Ascorbic Acid and Amino Acids (I)

Released on J-STAGE: February 22, 2010 | Volume 20 Issue 3 Pages 211-215

Yasunori Mori, Setsuko Kumano, Itsuko Nango, Michiko Kano

On the Correlation between Sourness Threshold Values and Structure of Organic Acids

Released on J-STAGE: February 22, 2010 | Volume 25 Issue 2 Pages 83-88

Hiromi Tada, Noboru Kobayashi, Susumu Okamoto

Sugars and Other Components of Kinako or Parched Full-Fat Soybean Flour

Released on J-STAGE: March 26, 2010 | Volume 20 Issue 3 Pages 174-176

Sin-itirô Kawamura

Effect of pH on Browning by Apple Enzyme-Catechol System

Released on J-STAGE: November 16, 2009 | Volume 24 Issue 4 Pages 242-248

Hirohisa Omura, Tamiyoshi Sonda, Kosuke Inoue