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 journalArticle

    Original languageEnglish
    Pages (from-to)730-738
    Number of pages9
    JournalJournal of the Brewing Society of Japan
    Volume93
    Publication statusPublished - 1998

    Cite this

    @article{7114e73c36184d8e8d26303691611188,
    title = "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",
    author = "Y Hayashida and K Nishimura and Slaughter, {John Colin}",
    year = "1998",
    language = "English",
    volume = "93",
    pages = "730--738",
    journal = "Journal of the Brewing Society of Japan",
    issn = "0914-7314",

    }

    TY - JOUR

    T1 - 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

    AU - Hayashida, Y

    AU - Nishimura, K

    AU - Slaughter, John Colin

    PY - 1998

    Y1 - 1998

    M3 - Article

    VL - 93

    SP - 730

    EP - 738

    JO - Journal of the Brewing Society of Japan

    JF - Journal of the Brewing Society of Japan

    SN - 0914-7314

    ER -