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Publications by Satoshi HONDO
Browning and Color of Miso
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Related publications
Quality Improvement of Miso and Soy Sauce by Lactic Acid Bacteria: Inhibition of Spoilage Bacteria and Browning
Japanese Journal of Lactic Acid Bacteria
Oxidative Browning of Melanoidin. II. Relationship Between the Molecular Weight and the Color Intensity of Color Components of Melanoidin From the Glycine-Xylose System.
Agricultural and Biological Chemistry
Identification and Characterization of Potent Odorants in Miso and Heat-Processed Miso Products
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Browning
NIPPON SHOKUHIN KOGYO GAKKAISHI
Browning of Orange Juice
Journal of the agricultural chemical society of Japan
Browning of Apple Fruit
Journal of the agricultural chemical society of Japan
Analysis of Koku in Miso.
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Studies on the Browning of Rice Koji (Part 1) Conditions of the Browning
JOURNAL OF THE SOCIETY OF BREWING,JAPAN
Studies on the Aroma of Miso
NIPPON SHOKUHIN KOGYO GAKKAISHI
