KUMAZAWA Kenji | Ogawa & Company, Ltd.

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著作論文

Automated Analysis of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha) by Headspace Solid-Phase Microextraction and Gas Chromatography with Mass Spectrometric Determination
Identification and Formation of Volatile Components Responsible for the Characteristic Aroma of Mat Rush (Igusa)
A New Approach to Estimate the In-mouth Release Characteristics of Odorants in Chewing Gum
Flavor Chemistry of Tea and Coffee Drinks
Identification and Formation of Volatile Components Responsible for the Characteristic Aroma of Mat Rush (Igusa)
Differences in Flavor Characteristics of Coffee Drinks Originating from Thermal Sterilization Process
Automated Analysis of 4-Mercapto-4-methyl-2-pentanone in Japanese Green Tea (Sen-cha) by Headspace Solid-Phase Microextraction and Gas Chromatography with Mass Spectrometric Determination
A New Approach to Estimate the Elution Characteristics of Odorants in Chewing Gum during Chewing
Key Aroma Compounds in Roasted In-shell Peanuts

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