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Miso (Vietnamese Wikipedia)

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

refsWebsite
Global rank Vietnamese rank
3web.archive.org
1st place
1st place
3nih.gov
4th place
7th place
1fda.gov
447th place
625th place
1yamajirushi.co.jp
low place
low place
1books.google.com
3rd place
6th place
1archive.org
6th place
4th place
1panasonic.com
8,392nd place
low place
1abokichi.com
low place
low place
1indoindians.com
low place
low place
1yamasa.org
low place
low place
1naturalimport.com
low place
low place
1doi.org
2nd place
2nd 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: 2nd 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: 447th place; Vietnamese: 625th place)

  • United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Truy cập ngày 28 tháng 3 năm 2024.

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

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

nih.gov (Global: 4th place; Vietnamese: 7th 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: 8,392nd place; Vietnamese: low place)

gccatapult.panasonic.com

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)