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

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 journal › Article › peer-review

Original language	English
Pages (from-to)	11-14
Number of pages	4
Journal	International Journal of Food Science and Technology
Volume	32
Publication status	Published - 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 = "Oxford University Press",

}

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. / Hayashida, Y; Nishimura, K; Slaughter, John Colin.
In: International Journal of Food Science and Technology, Vol. 32, 1997, p. 11-14.

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

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

SN - 0950-5423

VL - 32

SP - 11

EP - 14

JO - International Journal of Food Science and Technology

JF - International Journal of Food Science and Technology

ER -