Flavor Constituents in Savory Seafood: Dried Kelp (Kombu), Scallop, and Dried Bonito (Katsuobushi)

Aqua-BioScience Monographs ◽

10.5047/absm.2017.01001.0001 ◽

2017 ◽

Vol 10 (1) ◽

pp. 1-22

Author(s):

Yoichi Ueda ◽

Kenji Fukami

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