Search Results - Ohata, M.(Iwate Univ., Morioka (Japan). Faculty of Education)

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    The formation mechanism by yeast of 4-hydroxy-2-(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in miso [Japanese condiment from soybean fermentation]

    The formation mechanism by yeast of 4-hydroxy-2-(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone in miso [Japanese condiment from soybean fermentation] by Ohata, M.(Iwate Univ., Morioka (Japan). Faculty of Education), Kohama, K, Morimitsu, Y, Kubota, K, Sugawara, E

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    Effects of the amino-carbonyl reaction of ribose and glycine on the formation of the 2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone aroma component specific to miso by halo-tolerant yeast

    Effects of the amino-carbonyl reaction of ribose and glycine on the formation of the 2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone aroma component specific to miso by halo-... by Sugawara, E.(Iwate Univ., Morioka (Japan). Faculty of Education), Ohata, M, Kanazawa, T, Kubota, K, Sakurai, Y

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