Formation Mechanisms of flavour-active furanones, 4-Hyroxy-2,5-dimethyl-3(2 H)-furanone (HDMF) and 4-Hydorxy-2(or 5)-ethyl-5(or 2)-methyl-3(2 H)-furanone (HEMF), in Mugi-miso, fermented soy-beans paste with barley-koji

Y Hayashida, K Nishimura, John Colin Slaughter

    Research output: Contribution to journalArticlepeer-review

    Original languageEnglish
    Pages (from-to)730-738
    Number of pages9
    JournalJournal of the Brewing Society of Japan
    Publication statusPublished - 1998

    Cite this