食品香気に寄与するアミノ酸代謝および脂質代謝に関する研究

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Summary, etc.：: Not only taste but also flavor has a significant impact on the "deliciousness" of food as perceived by people. Flavor characteristics of food have a s...

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Material Type: 博士論文
Title: 食品香気に寄与するアミノ酸代謝および脂質代謝に関する研究
Title Transcription: ショクヒンコウキニキヨスルアミノサンタイシャオヨビシシツタイシャニカンスルケンキュウ
Author/Editor: 手嶋, 琢
Alternative Title: Study on amino acid and lipid metabolism accountable for food flavor
Degree grantor/type: 山口大学
Yamaguchi University
Dissertation Number: 創科博甲第119号
Degree Type: 博士(生命科学)
Target Audience: 一般
Note (General): 出版タイプ： VoR
Format (IMT): application/pdf
Source: fulltext
https://petit.lib.yamaguchi-u.ac.jp/29363/files/166889
Access Restrictions: インターネット公開
Data Provider (Database): 国立情報学研究所 : 学術機関リポジトリデータベース（IRDB）（機関リポジトリ）
https://irdb.nii.ac.jp
Original Data Provider (Database): 山口大学 : 山口大学学術機関リポジトリYUNOCA