Formation Mechanisms of Flavour-active Furanones, 4-Hydroxy-2, 5-dimethyl-3 (2 H)-furanone (HDMF) and 4-Hydorxy-2 (or 5)-ethyl-5 (or 2)-methyl-3 (2 H)-furanone (HEMF), in Mugi-miso, Fermented Soy-beans Paste with Barley-Koji
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