Japanese Soy Sauce Flavor With Emphasis on Off-Flavors
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Publisher
Elsevier
Reference45 articles.
1. Advances in Food Research. Vol. 30: Soy Sauce Biochemistry;Yokotsuka,1986
2. Legume-Based Fermented Foods.: Soy Sauce;Nunomura,1986
3. 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).
4. Studies on flavor components in Shoyu. VI. Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component.
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