Odorant transfer characteristics in white bread during baking process. t_araki Papers, papers-2011-2015 Food Science, Original Papers (English), 発表論文（英語), 食品科学 Onishi, M., Inoue, M., Araki, T., Iwabuchi, H., & Sagara, Y. (2011). Odorant transfer characteristics in white bread during baking process. Bioscience Biotechnology and Biochemistry, 75(2), 261-267. Tagged on: Food Science, Original Papers (English), 発表論文（英語), 食品科学