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- W2016703899 abstract "The formation of HEMF[2(or 5)-ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone], the aroma component specific to miso and soy sauce, was promoted by cultivating the halo-tolerant yeast, Zygosaccharomyces rouxii, in a medium including the amino-carbonyl reaction products based on ribose and glycine. The glucose concentration in the medium influenced the HEMF formation by Z. rouxii." @default.
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- W2016703899 title "Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2<i>H</i>)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast" @default.
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- W2016703899 doi "https://doi.org/10.1271/bbb.60715" @default.
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