Author,Title,Journal,ISSN,Publisher,Date,Volume,Number,Page,URL,URL(DOI)
Yoshioka Satoshi and Nishimura Chisa and Yanagisawa Takuya,Koku in mayonnaise can reduce salt in food recipes while maintaining its flavor.,Abstracts of the Annual Meeting of the Japan Society of Cookery Science,,The Japan Society of Cookery Science,2016,28,0,93,https://cir.nii.ac.jp/crid/1390282680670391296,https://doi.org/10.11402/ajscs.28.0_93