title: The effects of high hydrostatic pressure treatment on the flavor and color of grated ginger.
authors.affiliation: Division of Food Biotechnology, Department of Bioscience and Biotechnology, Graduate School of Bioresource and Bioenvironmental Sciences, Kyushu University, Higashi-ku, Fukuoka, Japan.
authors.forename: Keiko
authors.initials: K
authors.lastname: Yamaguchi
authors.forename: Tatsuo
authors.initials: T
authors.lastname: Kato
authors.forename: Seiji
authors.initials: S
authors.lastname: Noma
authors.forename: Noriyuki
authors.initials: N
authors.lastname: Igura
authors.forename: Mitsuya
authors.initials: M
authors.lastname: Shimoda