Yutaka Inoue

Mechanisms of d-Amino Acid Formation During Maturation of Sweet Rice Wine (mirin)

F. Hayase, Hirohito Watanabe, Tadayoshi Katsumata, 2016 .

Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste).

F. Hayase, Hirohito Watanabe, Yutaka Inoue, 2016, Food chemistry.