STUDIES ON FLAVOR COMPONENTS IN SHOYU .4. ISOLATION OF 4-HYDROXY-5-METHYL-3(2H)-FURANONE, A FLAVOR COMPONENT IN SHOYU (SOY-SAUCE)

被引：27

|

作者：

NUNOMURA, N

SASAKI, M

YOKOTSUKA, T

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1979年 / 43卷 / 06期

关键词：

D O I：

10.1080/00021369.1979.10863628

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

收藏

页码：1361 / 1363

页数：3

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