Shiso (Perilla frutescens var. crispa) Increases Subjective Pleasantness of Steamed Rice With an Enhanced Sulfur-Odor.

Toma M, Ishinaga K, Saita K, Kaneko F, Okamura H

DOI: 10.1002/fsn3.72351
Published: 2026 Sep
Container: Food science & nutrition
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.1002/fsn3.72351,
  title = {Shiso (Perilla frutescens var. crispa) Increases Subjective Pleasantness of Steamed Rice With an Enhanced Sulfur-Odor.},
  author = {Toma M and Ishinaga K and Saita K and Kaneko F and Okamura H},
  year = {2026},
  journal = {Food science \& nutrition},
  doi = {10.1002/fsn3.72351},
  url = {https://doi.org/10.1002/fsn3.72351}
}

RIS

TY  - JOUR
TI  - Shiso (Perilla frutescens var. crispa) Increases Subjective Pleasantness of Steamed Rice With an Enhanced Sulfur-Odor.
AU  - Toma M
AU  - Ishinaga K
AU  - Saita K
AU  - Kaneko F
AU  - Okamura H
PY  - 2026
JO  - Food science & nutrition
DO  - 10.1002/fsn3.72351
UR  - https://doi.org/10.1002/fsn3.72351
ER  -

APA

M, T., K, I., K, S., F, K., & H, O. (2026). Shiso (Perilla frutescens var. crispa) Increases Subjective Pleasantness of Steamed Rice With an Enhanced Sulfur-Odor.. Food science & nutrition. https://doi.org/10.1002/fsn3.72351

Source records

pubmed · retrieved 2026-09-25T00:55:29.414Z