Retention of a European Pear Aroma Model Mixture Using Different Types of Saccharides
Tobitsuka, Koki, Miura, Makoto, Kobayashi, Syoichi
Published in Journal of agricultural and food chemistry (12.07.2006)
Published in Journal of agricultural and food chemistry (12.07.2006)
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Utilization of Fruits Aroma Components
TOBITSUKA, Koki, MIYAWAKI, Osato, KOBAYASHI, Yasuhiro, SATOH, Fumitaka
Published in Japan Journal of Food Engineering (15.12.2011)
Published in Japan Journal of Food Engineering (15.12.2011)
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Progressive Freeze-concentration of Aroma Components of Peach Fruits
TOBITSUKA, Koki, AJIKI, Yusuke, NOUCHI, Yoshiyuki, MIYAWAKI, Osato
Published in Japan Journal of Food Engineering (15.09.2010)
Published in Japan Journal of Food Engineering (15.09.2010)
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Journal Article
Utilization of Fruits Aroma Components
TOBITSUKA, Koki, MIYAWAKI, Osato, KOBAYASHI, Yasuhiro, SATOH, Fumitaka
Published in Japan Journal of Food Engineering (2011)
Published in Japan Journal of Food Engineering (2011)
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Journal Article
Progressive Freeze-concentration of Aroma Components of Peach Fruits
TOBITSUKA, Koki, AJIKI, Yusuke, NOUCHI, Yoshiyuki, MIYAWAKI, Osato
Published in Japan Journal of Food Engineering (2010)
Published in Japan Journal of Food Engineering (2010)
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Journal Article
Progressive Freeze-concentration of Aroma Components of La France Pear
TOBITSUKA, Koki, AJIKI, Yusuke, NOUCHI, Yoshiyuki, MIYAWAKI, Osato
Published in Japan Journal of Food Engineering (2010)
Published in Japan Journal of Food Engineering (2010)
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Effect of salting-out on the analysis of flavor components in La France pear juice and in an aqueous solution containing alcohols and esters by static headspace gas chromatography
Tobitsuka, K.(Yamagata-ken. Research Inst. of Technology (Japan)), Ajiki, Y, Nouchi, Y
Published in Japan Journal of Food Engineering (2009)
Published in Japan Journal of Food Engineering (2009)
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