論文タイトル: Volatile Compounds from Japanese Noodles, “Udon,” and their Formation during Noodle-Making
著者: T. Narisawa, H. Nakajima, M. Umino, T. Kojima, T. Asakura, M. Yamada
雑誌: Journal of Food Processing & Technology, 8 (11), 1-12 (2017).
DOI: 10.4172/2157-7110.1000700