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Reducing the undesirable odor of barley by cooking with superheated steam

Crossref DOI link: https://doi.org/10.1007/s13197-019-03907-2

Published Online: 2019-07-03

Published Print: 2019-10

Update policy: https://doi.org/10.1007/springer_crossmark_policy

Authors

Takemitsu, Hatsuho

Amako, Midori

Sako, Yoshihiro

Kita, Koji

Ozeki, Tomoko

Inui, Hiroshi

Kitamura, Shinichi https://orcid.org/0000-0001-7115-6561
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Text and Data Mining valid from 2019-07-03

Version of Record valid from 2019-07-03
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Article History

Revised: 5 June 2019

Accepted: 28 June 2019

First Online: 3 July 2019