論文タイトル: Cultivar Differences in Lipoxygenase activity Affect Volatile Compound Formation in Dough from Wheat Mill Stream Flour
著者: T. Narisawa, H. Nakajima, M. Umino, T. Kojima, H. Yamashita, C. Kiribuchi-Otobe, M. Yamada, T. Asakura
雑誌: Journal of Cereal Science, 87, 231-238 (2019)
DOI: 10.1016/j.jcs.2019.04.004