著者名,論文名,雑誌名,ISSN,出版者名,出版日付,巻,号,ページ,URL,URL(DOI)
Yoichi Ueda and Kenji Fukami,"Flavor Constituents in Savory Seafood : Dried Kelp (Kombu), Scallop, and Dried Bonito (Katsuobushi)",Aqua-bioscience monographs : ABSM,18823203,Tokyo : Terrapub,2017,10,1,1-22,https://cir.nii.ac.jp/crid/1522543655759897472,