HEMF [4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(-3(2H)-furanone] contents of commercial misos and changes in HEMF contents of salty rice misos during preservation
1999
Watanabe, S. (Niigata-ken. Food Research Inst., Kamo (Japan)) | Taiyouji, M. | Matsumoto, I.
AGROVOC Keywords
Bibliographic information
Report of the Food Research Institute Niigata Prefecture (Japan)
Issue
33
ISSN
1344-1604
Pagination
pp. 1-4
Other Subjects
Preservacion; Aliment a base de soja pour homme; Composicion quimica
Language
Japanese
Note
Summary (Ja)
3 tables; 12 ref
Type
Summary
2001-08-15
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