Cite
HARVARD Citation
Meng, Q. et al. (2014). Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce. Bioscience, biotechnology, and biochemistry. 78 (1), pp. 109-114. [Online].
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Meng, Q. et al. (2014). Formation by yeast of 2-furanmethanethiol and ethyl 2-mercaptopropionate aroma compounds in Japanese soy sauce. Bioscience, biotechnology, and biochemistry. 78 (1), pp. 109-114. [Online].