Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
NISHIMURA Toshihide and EGUSA Ai,“Koku” Involved in Food Palatability: An Overview of Pioneering Work and Outstanding Questions,KAGAKU TO SEIBUTSU,0453073X,"Japan Society for Bioscience, Biotechnology, and Agrochemistry",2016,54,2,102-108,https://cir.nii.ac.jp/crid/1390001204201472768,https://doi.org/10.1271/kagakutoseibutsu.54.102