The contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect

dc.contributor.author	Amitsuka, Takahiko
dc.contributor.author	Okamura, Maya
dc.contributor.author	Mukuta, Kei
dc.date.accessioned	2018-12-30T10:22:55Z
dc.date.available	2018-12-30T10:22:55Z
dc.date.issued	2017-08
dc.identifier.issn	09168451
dc.identifier.uri	http://hdl.handle.net/123456789/6782
dc.description	p. 1561-1568	en_US
dc.language.iso	en	en_US
dc.relation.ispartofseries	in:Bioscience, Biotechnology, and Biochemistry, Vol.81, n°8. (Aout.2017);
dc.subject	Composants aromatiques	en_US
dc.subject	Katsuodashi : bouillon	en_US
dc.subject	Bonite séchée	en_US
dc.subject	Analyse des composés volatils	en_US
dc.title	The contribution of aromatic components in Katsuobushi to preference formation and reinforcement effect	en_US
dc.type	Article	en_US