Open AccessCharacteristic flavor compounds in <i>shochu</i> and the formation mechanisms
Author(s) -
Yumiko Yoshizaki
Publication year - 2019
Publication title -
nioi kaori kankyou gakkaishi
Language(s) - English
Resource type - Journals
eISSN - 1349-7847
pISSN - 1348-2904
DOI - 10.2171/jao.50.343
Subject(s) - flavor , chemistry , food science