Studies on the flavor substances of "nori", the dried laver Porphyra spp. II. Free amino acids and 5"-nucleotides.
- 1 January 1975
- journal article
- Published by Japanese Society of Fisheries Science in NIPPON SUISAN GAKKAISHI
- Vol. 41 (12) , 1299-1303
- https://doi.org/10.2331/suisan.41.1299
Abstract
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