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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