STUDIES ON FLAVOR COMPONENTS IN SHOYU .4. SHOYU (SOY SAUCE) VOLATILE FLAVOR COMPONENTS - BASIC FRACTION

被引：37

作者：

NUNOMURA, N

SASAKI, M

ASAO, Y

YOKOTSUKA, T

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1978年 / 42卷 / 11期

关键词：

D O I：

10.1080/00021369.1978.10863317

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：2123 / 2128

页数：6

共 23 条

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