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Studies on the aroma of new seasoning. Part II. Volatile components of new protein hydrolyzed seasoning.

  • TAKASAKI S
  • KUBOTA K
  • KOBAYASHI A
  • et al.
NIPPON SHOKUHIN KOGYO GAKKAISHI (1986) 33(5) 329-335
DOI: 10.3136/nskkk1962.33.5_329
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TAKASAKI, S., KUBOTA, K., KOBAYASHI, A., & AKATSUKA, S. (1986). Studies on the aroma of new seasoning. Part II. Volatile components of new protein hydrolyzed seasoning. NIPPON SHOKUHIN KOGYO GAKKAISHI, 33(5), 329–335. https://doi.org/10.3136/nskkk1962.33.5_329

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