STUDIES ON FLAVOR COMPONENTS IN SHOYU .6. SHOYU (SOY SAUCE) FLAVOR COMPONENTS - ACIDIC FRACTIONS AND THE CHARACTERISTIC FLAVOR COMPONENT

被引：50

作者：

NUNOMURA, N

SASAKI, M

YOKOTSUKA, T

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1980年 / 44卷 / 02期

关键词：

D O I：

10.1080/00021369.1980.10863951

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：339 / 351

页数：13

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