Influence of Sodium Chloride on the Levels of Flavor Compounds Produced by Shoyu Yeast
Author:
Affiliation:
1. Division of Research and Development, Kikkoman Corporation, 399 Noda, Noda City, Chiba Prefecture 278, Japan
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf9506500
Reference9 articles.
1. The aroma of finnish wild raspberries, Rubus idaeus, L.
2. Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone
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