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

Y Hayashida, K Nishimura, John Colin Slaughter

    Research output: Contribution to journalArticle

    15 Citations (Scopus)
    Original languageEnglish
    Pages (from-to)11-14
    Number of pages4
    JournalInternational Journal of Food Science and Technology
    Volume32
    Publication statusPublished - 1997

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