| Issue Date | Title | Author(s) | Source | scopus | WOS | Fulltext/Archive link |
|---|---|---|---|---|---|---|
| 2019 | Enrichment of free amino acid content and reduction of astringent taste compounds in soybean by high hydrostatic pressure | Shigeaki Ueno; Yuki Kawaguchi; Yuka Oshikiri; Hsiu-Ming Liu ; Reiko Shimada | HIGH PRESSURE RESEARCH | 4 |
