Identification of 2,4,6-Trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash - Concepedia

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Identification of 2,4,6-Trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash

53

Citations

19

References

2005

Year

Atsushi Miki, Atsuko Isogai, Hitoshi UTSUNOMIYA, Hiroshi Iwata

Journal of Bioscience and Bioengineering

Agricultural ChemistryMusty/muddy Off-flavorFlavoromicsRice KojiFood QualityPhytochemistryMoromi MashHealth Sciences

References

	Year	Citations

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