1. Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce. Issue 1 (2nd January 2017) Authors: Meng, Qi; Kitagawa, Riho; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 81:Issue 1(2017) Page Start: 168 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce. Issue 1 (2nd January 2014) Authors: Meng, Qi; Hatakeyama, Makoto; Sugawara, Etsuko Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 78:Issue 1(2014) Page Start: 109 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Key compounds contributing to the fruity aroma characterization in Japanese raw soy sauce. Issue 10 (3rd October 2017) Authors: Meng, Qi; Imamura, Miho; Katayama, Hiroshi; Obata, Akio; Sugawara, Etsuko Journal: Bioscience, biotechnology, and biochemistry Issue: Volume 81:Issue 10(2017) Page Start: 1984 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗