[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
Eiyo Shokuryo Gakkaishi
Nippon Eiyo Shokuryo Gakkaishi
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