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Publications by Takatoshi Tominaga
Impact of Some Components on Bordeaux Roses and Clairets Aroma
Oeno One
Horticulture
Food Science
Effect of Vine Nitrogen Status on Grape Aromatic Potential: Flavor Precursors (S-Cysteine Conjugates), Glutathione and Phenolic Content in Vitis Vinifera L. Cv Sauvignon Blanc Grape Juice
Oeno One
Horticulture
Food Science
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Aroma Components of Incense
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Industrial
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Aroma Components Characteristic of Spring Green Tea.
Agricultural and Biological Chemistry
Changes in Aroma Components During Roasting of Green Tea
NIPPON SHOKUHIN KOGYO GAKKAISHI
Progressive Freeze-Concentration of Aroma Components of La France Pear
Japan Journal of Food Engineering
Industrial
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Effect of Stir Frying on the Antioxidant Capacity and Aroma Components of Bok Choy (Chinese Cabbage)
International Journal of Food Properties
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Comparison of Miso Aroma Components in Preparations by Different Methods.
Journal of the agricultural chemical society of Japan
Sensory Profile and Contribution of Major Components of Aroma in Dry Red Wine Quality
Revista Vértices
Antioxidant Activities of Volatile Aroma Components From Cudrania Tricuspidata (Carr.) Bureau Extracts
Journal of the Korean Society of Food Science and Nutrition
Nutrition
Food Science
Dietetics
