Key factors in "katsuobushi" (dried bonito [Katsuwonus pelamis]) aroma formation
Imai, H ; Nobuhara, A. (Kikkoman Shoyu Co. Ltd., Noda, Chiba (Japan). Central Research Labs.) ; Aishima, T
Agricultural and biological chemistry, 1982-02, Vol.46 (2), p.419-428Taylor & Francis
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