Comparison of volatile components in soy sauce (koikuchi shoyu) produced using Aspergillus sojae and Aspergillus oryzae

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 43, Issue 9, 1996, Pages 1063-1074

  Ishihara, Kazuo ^a   Honma, Nobuo ^a   Matsumoto, Isao ^b   Imai, Seiichi ^b   Nakazawa, Shinkichi ^c   Iwafuchi, Hiroshi ^c  

^a Niigata Women's College   (Japan)

^b Food Research Institute of Niigata Prefecture   (Japan)

^c Chuetsu Shoyu and Miso Brewing Cooperative

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0010574549     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.43.1063     Document Type: Article

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