Presentation Information
[3Aa04]Effect of volatile compounds on the quality of Japanese fermented soy sauce
○王 碩1、Takehiro Tamura3、Nobuyuki Kyouno3、Xiaofang Liu1、Han Zhang1,2、Yoshinobu Akiyama1,2、Jie Yu Chen1,2 (1. Graduate School of Akita Prefectural University、2. Akita Prefectural University、3. Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives)
