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Publications by Akio NOBUHARA
Studies on Shinshiki Shoyu (Semi-Chemical Soy Sauce). Part V
Journal of the agricultural chemical society of Japan
Key Factors in "Katsuobushi" (Dried Bonito) Aroma Formation.
Agricultural and Biological Chemistry
Taste Components of Chicken Bones Part II
Journal of the agricultural chemical society of Japan
Related publications
Studies on Shinshiki Shoyu (Semi-Chemical Soy Sauce). Part IX
Journal of the agricultural chemical society of Japan
Studies on Shinshiki Shoyu (Semi-Chemical Soy Sauce). Part VI
Journal of the agricultural chemical society of Japan
The Study of Marchandise on Shoyu (Soy Sauce) (Part 2)
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on Flavor Components in Shoyu. I. Identification of Volatile Components in Shoyu(soy Sauce) by Gas Chromatography-Mass Spectrometry.
Agricultural and Biological Chemistry
Hypolipidemic Effect of Shoyu Polysaccharides From Soy Sauce in Animals and Humans
International Journal of Molecular Medicine
Medicine
Genetics
Studies on the Activities of Bacteria in Soy Sauce Brewing
Bulletin of the Agricultural Chemical Society of Japan
Studies on the Activities of Bacteria in Soy Sauce Brewing
Bulletin of the Agricultural Chemical Society of Japan
Studies on the Activities of Bacteria in Soy Sauce Brewing
Bulletin of the Agricultural Chemical Society of Japan
The Globalization of Soy Sauce
JOURNAL OF THE BREWING SOCIETY OF JAPAN
