広島菜のフレーバ成分の生成・分解に及ぼす温度および食塩の影響
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- Material Type
- 記事
- Author/Editor
- 太田 義雄塩見 朱加
- Alternative Title
- Effects of Temperature and Sodium Chloride on the Formation and Decomposition of Flavor in "Hiroshimana" (Brassica pekinensis var. Hiroshimana) during Salting Process
- Periodical title
- 広島文化学園短期大学紀要 / 紀要編集委員会 編 = Bulletin / Hiroshima Bunka Gakuen Two-Year College
- No. or year of volume/issue
- (53):2020
- Issue
- 53
- Pages
- 11-15
- Publication date of volume/issue (W3CDTF)
- 2020