Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Nobuko Egi"'
Autor:
Nobuko Egi, Masahiro Murakami, Yoko Yoneyama, Saori Mitsuboshi, Kazuko Hirao, Tadayoshi Tanaka
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 67:171-175
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17af0de0ec159abfeebd87ff182ab163
https://doi.org/10.3136/nskkk.67.171
https://doi.org/10.3136/nskkk.67.171
Autor:
Thor Seiha, Buntong Borarin, Ek Sopheap, Nobuko Egi, Hout Thavrak, Sao Setka, An Mithona, Kong Thong, Kyoko Saio, Leng Bunhor
Publikováno v:
Food Science and Technology Research. 26:223-233
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99cc058d46898f410ee6dbac455cda2e
https://doi.org/10.3136/fstr.26.223
https://doi.org/10.3136/fstr.26.223
Publikováno v:
Food Science and Technology Research. 26:373-379
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe1cc43d81211a25a492bec6b5f15e1c
https://doi.org/10.3136/fstr.26.373
https://doi.org/10.3136/fstr.26.373
Autor:
Ek Sopheap, Kazuko Hirao, Nobuko Egi, Masahiro Murakami, Huon Thavrak, Kyoko Saio, Kong Thong, Tadayoshi Tanaka
Publikováno v:
Journal of Food and Nutrition Sciences. 9:10
Phka Rumduol is a leading variety in Cambodian rice. Analysis and qualification of volatile aroma compounds of Cambodian rice were not reported yet, limiting a few papers about only 2-acetyl-1-pyrroline (2-AP). Although Cambodia has been very impress
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c33066a0a22ef6c631535adeb2e10a06
https://doi.org/10.11648/j.jfns.20210901.12
https://doi.org/10.11648/j.jfns.20210901.12
Publikováno v:
Nippon Shokuhin Kagaku Kogaku Kaishi. 63:225-235
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eb17e146105df6d7f013a28011152705
https://doi.org/10.3136/nskkk.63.225
https://doi.org/10.3136/nskkk.63.225
Publikováno v:
Food Science & Technology Research; 2020, Vol. 26 Issue 3, p373-379, 7p
Publikováno v:
Journal of the Japanese Society of Food Science & Technology / Nippon Shokuhin Kagaku Kogaku Kaishi; 2020, Vol. 67 Issue 5, p171-175, 5p