Studies on flavor components in Shoyu. II. 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).
- 1 January 1976
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 40 (3) , 491-495
- https://doi.org/10.1271/bbb1961.40.491
Abstract
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