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Miso (Vietnamese Wikipedia)

Analysis of information sources in references of the Wikipedia article "Miso" in Vietnamese language version.

Last modified:

Ref.Un. Ref.Website
Global rank Vietnamese rank
43web.archive.org
1st place
1st place
33nih.gov
5th place
8th place
21panasonic.com
9,646th place
6,455th place
21abokichi.com
low place
low place
11fda.gov
470th place
276th place
11researchandmarkets.com
low place
low place
11yamajirushi.co.jp
low place
low place
11books.google.com
3rd place
6th place
11archive.org
6th place
4th place
11indoindians.com
low place
low place
11yamasa.org
low place
low place
11naturalimport.com
low place
low place
11doi.org
2nd place
3rd place

abokichi.com (Global: low place; Vietnamese: low place)

  • "The origin of miso". Abokichi.com (bằng tiếng Anh). Yumi Miyamoto. ngày 2 tháng 3 năm 2017. Truy cập ngày 18 tháng 5 năm 2022.

archive.org (Global: 6th place; Vietnamese: 4th place)

books.google.com (Global: 3rd place; Vietnamese: 6th place)

doi.org (Global: 2nd place; Vietnamese: 3rd place)

  • Inoue, Yutaka (2016). "Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)". Food Chemistry. Quyển 213. tr. 521–528. doi:10.1016/j.foodchem.2016.06.106. PMID 27451212.

fda.gov (Global: 470th place; Vietnamese: 276th place)

indoindians.com (Global: low place; Vietnamese: low place)

naturalimport.com (Global: low place; Vietnamese: low place)

nih.gov (Global: 5th place; Vietnamese: 8th place)

pubmed.ncbi.nlm.nih.gov

  • National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (biên tập). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.{{Chú thích sách}}: Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)
  • Inoue, Yutaka (2016). "Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)". Food Chemistry. Quyển 213. tr. 521–528. doi:10.1016/j.foodchem.2016.06.106. PMID 27451212.

ncbi.nlm.nih.gov

  • National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (biên tập). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington (DC): National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154.{{Chú thích sách}}: Quản lý CS1: nhiều tên: danh sách tác giả (liên kết)

panasonic.com (Global: 9,646th place; Vietnamese: 6,455th place)

gccatapult.panasonic.com

researchandmarkets.com (Global: low place; Vietnamese: low place)

  • Global Miso Market 2018-2022 (Báo cáo kỹ thuật). Research and Markets. ngày 27 tháng 3 năm 2018. IRTNTR21132. Truy cập ngày 20 tháng 9 năm 2018.

web.archive.org (Global: 1st place; Vietnamese: 1st place)

yamajirushi.co.jp (Global: low place; Vietnamese: low place)

yamasa.org (Global: low place; Vietnamese: low place)