Oxidation of Acetophenone by Aspergillus Species and Their Possible Contribution to Katsuobushi Flavor
スポンサーリンク
概要
- 論文の詳細を見る
Acetophenone was converted to phenol by A. glaucus MA0200. Production of phenol, which has a pungent flavor, seemed to give a contrary effect on the creation of flavor of molded Katsuobushi. Production of phenol is the process of degradation of acetophenone, also with a pungent flavor. It would play a role in the decreasing of the pungent flavor of Katsuobushi.
- 社団法人日本農芸化学会の論文
- 1995-12-23
著者
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Doi Mikiharu
Marutomo Co. Ltd.
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Doi Mikiharu
Marutomo Co. Ltd
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Shuto Yoshihiro
Department Of Agricultural Chemistry Faculty Of Agriculture Ehime University
関連論文
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