Work

Flavor Components of Shoyu and Miso Japanese Fermented Soybean Seasonings

Year: 1999

Type: book-chapter

Source: Springer eBooks

DOI: 10.1007/978-1-4615-4783-9_2

Authors: Akio Kobayashi, Etsuko Sugawara

Institutions: Ochanomizu University, Iwate University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2146109021

FWCI: 1.769

Cites: 9

Cited by: 26

Related to: 10