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食品の加熱熟成に伴う呈味の変化--加熱によるコク味発現を中心に (特集:調味料。「おいしさ」発現の解析と風味向上技術)

Year: 2004

Type: article

Source: 食品工業

Authors: 素央黒田, 智彦山中, 直宏宮村

Language: Japanese

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W601347299

FWCI:

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Related to: 10