Studies on flavor components in Shoyu. VI. Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component.
- 1 January 1980
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 44 (2) , 339-351
- https://doi.org/10.1271/bbb1961.44.339