VOLATILE COMPONENTS OF FERMENTED SOYA HYDROLYSATE .2. COMPOSITION OF THE BASIC FRACTION

被引：14

作者：

LIARDON, R

LEDERMANN, S

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1980年 / 170卷 / 03期

关键词：

D O I：

10.1007/BF01042542

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：208 / 213

页数：6

共 16 条

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[8] 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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[9] STUDIES ON FLAVOR COMPONENTS IN SHOYU .4. SHOYU (SOY SAUCE) VOLATILE FLAVOR COMPONENTS - BASIC FRACTION [J].

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