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Identification of 2-furanmethanethiol contributing to roast..:
Osafune, Yukio
;
Toshida, Kenji
;
Han, Jinshun
...
Journal of Bioscience and Bioengineering. 133 (2022) 6 - p. 555-559 , 2022
Link:
https://doi.org/10.1016/j.jbiosc.2022.03.003
RT Journal T1 <Title>Identification of 2-furanmethanethiol contributing to roast aroma in honkaku shochu and awamori</Title> UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.jbiosc.2022.03.003&Exemplar=1&LAN=DE A1 Osafune, Yukio A1 Toshida, Kenji A1 Han, Jinshun A1 Kishimoto, Toru A1 Iizuka-Furukawa, Sachiko A1 Isogai, Atsuko A1 Mukai, Nobuhiko PB Elsevier BV YR 2022 SN 1389-1723 JF Journal of Bioscience and Bioengineering VO 133 IS 6 SP 555 OP 559 LK http://dx.doi.org/https://doi.org/10.1016/j.jbiosc.2022.03.003 DO https://doi.org/10.1016/j.jbiosc.2022.03.003 SF ELIB - SuUB Bremen
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