The formation mechanism by yeast of the 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2h)-furanone aroma component specific to miso and soy sauce
2013
Sugawara, E. (Iwate University, Morioka-city (Japan). Faculty of Education)
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Bibliographic information
Pagination
pp. 863-872
Language
Japanese
Note
1 tab.. 7 fig.. 33 ref.. Source Identifier: oai:affrc.go.jp:01_00722907; . setSpec: agris;
Type
Journal Article; Journal Part
2022-07-15
AGRIS AP
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