3

Non-Enzymic Browning of Soy Sauce

Hashiba, Hironaga
Journal:
Agricultural and Biological Chemistry
Année:
1972
Langue:
english
Fichier:
PDF, 675 KB
english, 1972
4

Non-enzymic Browning of Soy Sauce

HASHIBA, Hironaga
Journal:
Agricultural and Biological Chemistry
Année:
1973
Langue:
english
Fichier:
PDF, 472 KB
english, 1973
9

Effect of Ageing on the Oxidative Browning of Sugar-Amino Acid Model Systems

HASHIBA, Hironaga
Journal:
Agricultural and Biological Chemistry
Année:
1974
Langue:
english
Fichier:
PDF, 358 KB
english, 1974
10

Isolation and identification of Amadori compounds from miso, white wine and Sake.

HASHIBA, Hironaga
Journal:
Agricultural and Biological Chemistry
Année:
1978
Langue:
english
Fichier:
PDF, 403 KB
english, 1978
11

The browning reaction of amadori compounds derived from various sugars.

HASHIBA, Hironaga
Journal:
Agricultural and Biological Chemistry
Année:
1982
Langue:
english
Fichier:
PDF, 281 KB
english, 1982
12

Studies on a Melanoidin from Soy Sauce

HASHIBA, Hironaga
Journal:
Journal of the agricultural chemical society of Japan
Année:
1973
Langue:
english
Fichier:
PDF, 897 KB
english, 1973
13

Studies on Browning Compounds in Shoyu (Soy-sauce)

HASHIBA, Hironaga
Journal:
Journal of the agricultural chemical society of Japan
Année:
1971
Langue:
english
Fichier:
PDF, 283 KB
english, 1971
14

Isolation and identification of amadori compounds from soy sauce.

HASHIBA, Hironaga
Journal:
Agricultural and Biological Chemistry
Année:
1978
Langue:
english
Fichier:
PDF, 430 KB
english, 1978
16

Microbial Transformation of Sterols

NAGASAWA, Michitaro, WATANABE, Norihiko, HASHIBA, Hironaga, TAMURA, Gakuzo, ARIMA, Kei
Journal:
Agricultural and Biological Chemistry
Année:
1970
Langue:
english
Fichier:
PDF, 192 KB
english, 1970