Novel Tartaric Acid Isoflavone Derivatives That Play Key Roles in Differentiating Japanese Soy Sauces
- 1 October 1997
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 45 (10) , 3753-3759
- https://doi.org/10.1021/jf9702095
Abstract
No abstract availableKeywords
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