Original language | English |
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Pages (from-to) | 730-738 |
Number of pages | 9 |
Journal | Journal of the Brewing Society of Japan |
Volume | 93 |
Publication status | Published - 1998 |
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 journal › Article › peer-review