| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 9486997 | Food Control | 2005 | 7 Pages |
Abstract
KI value represents the ratio (%) of the total amount of inosine (HxR) and hypoxanthine (Hx) to that of IMP, HxR and Hx.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
Naoko Hamada-Sato, Kazushige Usui, Takeshi Kobayashi, Chiaki Imada, Etsuo Watanabe,