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

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

    Cite this

    @article{6f6f81eead324a46be27f8fe4be077f4,
    title = "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",
    author = "Y Hayashida and K Nishimura and Slaughter, {John Colin}",
    year = "1997",
    language = "English",
    volume = "32",
    pages = "11--14",
    journal = "International Journal of Food Science and Technology",
    issn = "0950-5423",
    publisher = "Wiley-Blackwell",

    }

    TY - JOUR

    T1 - 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

    AU - Hayashida, Y

    AU - Nishimura, K

    AU - Slaughter, John Colin

    PY - 1997

    Y1 - 1997

    M3 - Article

    VL - 32

    SP - 11

    EP - 14

    JO - International Journal of Food Science and Technology

    JF - International Journal of Food Science and Technology

    SN - 0950-5423

    ER -