Cite
HARVARD Citation
Meng, Q. et al. (2017). Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce. Bioscience, biotechnology, and biochemistry. 81 (1), pp. 168-172. [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Meng, Q. et al. (2017). Contribution of 2-methyl-3-furanthiol to the cooked meat-like aroma of fermented soy sauce. Bioscience, biotechnology, and biochemistry. 81 (1), pp. 168-172. [Online].