STUDIES ON FLAVOR COMPONENTS IN SHOYU .8. SHOYU (SOY SAUCE) FLAVOR COMPONENTS - NEUTRAL FRACTION

被引：19

作者：

NUNOMURA, N

SASAKI, M

YOKOTSUKA, T

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1984年 / 48卷 / 07期

关键词：

D O I：

10.1080/00021369.1984.10866403

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：1753 / 1762

页数：10

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[7] ISOLATION AND IDENTIFICATION OF 4-HYDROXY-2 (OR 5)-ETHYL-5 (OR 2)-METHYL-3(2H)-FURANONE, AS A FLAVOR COMPONENT IN SHOYU (SOY SAUCE) [J].

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

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

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