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The influence of mash pre-aging on the development of the flavour-activecompound, 4-hydroxy-2(or5)-ethyl- 5(or2)-methyl-3(2H)-furanone (HEMF), during soy sauce fermentation / Hayashida, Y / Published for the Insstitute of Food Science and Technology (U.K.) by Blackwell Scientific Publicati / INTERNATIONAL JOURNAL OF FOOD SCIENCE AN / 11 / 1997
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