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- [1] STUDIES ON FLAVOR COMPONENTS IN SHOYU .4. SHOYU (SOY SAUCE) VOLATILE FLAVOR COMPONENTS - BASIC FRACTIONAGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1978, 42 (11): : 2123 - 2128NUNOMURA, NSASAKI, MASAO, YYOKOTSUKA, T
- [2] 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)AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1976, 40 (03): : 491 - 495NUNOMURA, NSASAKI, MASAO, YYOKOTSUKA, T
- [3] STUDIES ON FLAVOR COMPONENTS IN SHOYU .6. SHOYU (SOY SAUCE) FLAVOR COMPONENTS - ACIDIC FRACTIONS AND THE CHARACTERISTIC FLAVOR COMPONENTAGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1980, 44 (02): : 339 - 351NUNOMURA, NSASAKI, MYOKOTSUKA, T
- [5] COMPONENTS CONTRIBUTING TO BEEF FLAVOR - NATURAL PRECURSORS OF 4-HYDROXY-5-METHYL-3 (2H)-FURANONE IN BEEF BROTHJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1969, 17 (02) : 397 - &TONSBEEK, CHKOENDERS, EBVANDERZI.ASLOSEKOOT, JA
- [6] DNA breaking activity and mutagenicity of soy sauce: Characterization of the active components and identification of 4-hydroxy-5-methyl-3(2H)-furanoneMUTATION RESEARCH-ENVIRONMENTAL MUTAGENESIS AND RELATED SUBJECTS, 1996, 359 (02): : 119 - 132Hiramoto, KSekiguchi, KAyuha, KAsoo, RMoriya, NKato, TKikugawa, K
- [7] STUDIES ON FLAVOR COMPONENTS IN SHOYU .3. SIMPLE DISCRIMINATION BETWEEN GENUINE FERMENTED AND CHEMICAL SHOYU (SOY SAUCE) ON BASIS OF VOLATILESJOURNAL OF THE AGRICULTURAL CHEMICAL SOCIETY OF JAPAN, 1977, 51 (12): : 709 - 711NUNOMURA, NSASAKI, MASAO, YYOKOTSUKA, T
- [8] COMPONENTS CONTRIBUTING TO BEEF FLAVOR - ISOLATION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE AND ITS 2,5-DIMETHYL HOMOLOG FROM BEEF BROTHJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) : 1016 - +TONSBEEK, CHPLANCKEN, AJVONDERWE, T
- [9] PRODUCTION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE, A COMPONENT OF BEEF FLAVOR, FROM A 1-AMINO-1-DEOXY-D-FRUCTURONIC ACIDJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1974, 22 (04) : 724 - 725HICKS, KBHARRIS, DWFEATHER, MSLOEPPKY, RN