Studies on flavor components in Shoyu. I. Identification of volatile components in Shoyu(soy sauce) by gas chromatography-mass spectrometry.
- 1 January 1976
- journal article
- Published by Oxford University Press (OUP) in Agricultural and Biological Chemistry
- Vol. 40 (3), 485-490
- https://doi.org/10.1271/bbb1961.40.485