![](/img/cover-not-exists.png)
Isolation of 4-hydroxy-5-methyl-3(2H)-furanone, a flavor component in Shoyu (soy sauce).
NUNOMURA, Nobutake, SASAKI, Masaoki, YOKOTSUKA, TamotsuVolume:
43
Year:
1979
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.43.1361
File:
PDF, 184 KB
english, 1979