メイラード反応とおいしさ--伝統食品の解析から見えてきた"おいしさ"の一側面(総説特集うま味とおいしさを生みだす科学の世界--伝統から先端技術へ)

Journal name: 日本味と匂学会誌 = The japanese journal of taste and smell research 18(2) 2011.8

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Material Type: 記事
Title: メイラード反応とおいしさ--伝統食品の解析から見えてきた"おいしさ"の一側面
Author/Editor: 勝又忠与次
Series Title: 総説特集うま味とおいしさを生みだす科学の世界--伝統から先端技術へ
Author Heading: 勝又忠与次
Alternative Title: Maillard reaction and "palatability"
Periodical title: 日本味と匂学会誌 = The japanese journal of taste and smell research
No. or year of volume/issue: 18(2) 2011.8
Volume: 18
Issue: 2
Pages: 91～97
Publication date of volume/issue (W3CDTF): 2011-08
ISSN (Periodical Title): 1340-4806
ISSN-L (Periodical Title): 1340-4806
Publication (Periodical Title): 和光 : 「日本味と匂学会」事務局
Place of Publication (Country Code): JP
Text Language Code: jpn
Subject Heading: こく味
熟成
メイラードペプチド
塩味
味覚修飾効果
NDLC: ZS8
Target Audience: 一般
Holding library: 国立国会図書館
Call No.: Z19-B394
Data Provider (Database): 国立国会図書館 : 国立国会図書館雑誌記事索引
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 11229073
http://id.ndl.go.jp/bib/11229073
Bibliographic Record Category (NDL): 632