Studies on flavor components in Shoyu. I. Identification of...

Agricultural and Biological Chemistry 1976 Vol. 40; Iss. 3

Studies on flavor components in Shoyu. I. Identification of volatile components in Shoyu(soy sauce) by gas chromatography-mass spectrometry.

NUNOMURA, Nobutake, SASAKI, Masaoki, ASAO, Yasuo, YOKOTSUKA, Tamotsu
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Volume:
40
Year:
1976
Language:
english
Journal:
Agricultural and Biological Chemistry
DOI:
10.1271/bbb1961.40.485
File:
PDF, 372 KB
english, 1976
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