The influence of mash pre‐aging on the development of the flavour‐active compound, 4‐hydroxy‐2(or5)‐ethyl‐5(or2)‐methyl‐3(2H)‐furanone (HEMF), during soy sauce fermentation-Reference-Cited by-同舟云学术

The influence of mash pre‐aging on the development of the flavour‐active compound, 4‐hydroxy‐2(or5)‐ethyl‐5(or2)‐methyl‐3(2H)‐furanone (HEMF), during soy sauce fermentation

Published:1997-02 Issue:1 Volume:32 Page:11-14
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:International Journal of Food Science & Technology

Author:

Hayashida Yasuo¹,Nishimura Kenryo¹,Slaughter J. Colin²

Affiliation:

1. Kumamoto Industrial Research Institute, 3–11–38 Higashi, Kumamoto City, Kumamoto 862, Japan,

2. Department of Biological Sciences, Heriot‐Watt University, Edinburgh, UK

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1046/j.1365-2621.1997.00378.x

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