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

Yasuo Hayashida, Kenryo Nishimura, J. Colin Slaughter

Research output: Contribution to journal › Article › peer-review

15 Citations (Scopus)

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Agriculture & Biology