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January 1, 1978NIPPON SUISAN GAKKAISHIOpen Access

Studies on flavor components in boiled crabs. II. Nucleotides and organic bases in the extracts.

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THTetsuhito HayashiTokyo University of Marine Science and TechnologyKYKatsumi YamaguchiNagaoka University of TechnologySKShôji KÔNOSUKyoritsu Women's University

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Hayashi et al. (1978) studied this question.

synapsesocial.com/papers/6ab487e271a10e218ceb7675https://doi.org/10.2331/suisan.44.1357
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