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Watanabe Hirohito
Department Undergraduate School , School of Agriculture Position Professor |
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| Language | English |
| Publication Date | 2016/06 |
| Type | Academic Journal |
| Peer Review | Peer reviewed |
| Title | Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste). |
| Contribution Type | Co-authored (other than first author) |
| Journal | Food Chem. |
| Journal Type | Another Country |
| Volume, Issue, Page | 213,pp.521-528 |
| Author and coauthor | Inoue Y, Kato S, Saikusa M, Suzuki C, Otsubo Y, Tanaka Y, Watanabe H, Hayase F |