Concepedia

An Odorous Component of Natto, Fermented Soy-beans

Takuo Kosuge, Hiroko Kamiya, Tahei Adachi

YAKUGAKU ZASSHI · 1962 · 11 citations · 0 references

Open access

Concepts

AgricultureFood SciencePlant SciencesFermentation ScienceFood ChemistryFood ProcessingAroma CompoundsAroma DevelopmentAroma EvaluationDairy FermentationFlavoring PlantsVegetable FermentationAroma Compound ProductionFermentation-derived Aroma CompoundsNatto Fermentation