Authors: ISHIHARA K HONMA N MATSUMOTO I IMAI S NAKAZAWA S IWAFUCHI H

Citation: K. Ishihara et al., COMPARISON OF VOLATILE COMPONENTS IN SOY- SAUCE (KOIKUCHI-SHOYU) PRODUCED USING ASPERGILLUS-SOJAE AND ASPERGILLUS-ORYZAE, J JPN SOC F, 43(9), 1996, pp. 1063-1074