1. Preparation of an Aroma Fraction from Dried Bonito by Steam Distillation and Its Effect on Modification of Salty and Umami Taste Qualities. Issue 2 (31st December 2015) Authors: Ogasawara, Yasushi; Mochimaru, Shinsuke; Ueda, Reiko; Ban, Masayasu; Kabuto, Shizuya; Abe, Keiko Journal: Journal of food science Issue: Volume 81:Issue 2(2016) Page Start: C308 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗