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Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast

机译：核糖和甘氨酸氨基 - 羰基反应对2（或5）乙基-5（或2） - 甲基-4-羟基-3（2H） - 氟酮的香料组分对Miso的形成的影响耐受酵母

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Etsuko SUGAWARA; Motoko OHATA; Toshinari KANAZAWA; Kikue KUBOTA; Yonekichi SAKURAI;
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1. FORMATION OF 4-HYDROXY-2,5-DIMETHYL-3(2H)-FURANONE AND 4-HYDROXY-2(OR 5)-ETHYL-5(OR 2)-METHYL-3(2H)-FURANONE THROUGH MAILLARD REACTION BASED ON PENTOSE SUGARS [J] . Blank I, Fay LB Journal of Agricultural and Food Chemistry . 1996,第2期

机译：基于MAILLARD反应的4-HYDROXY-2,5-DIMETHYL-3（2H）-呋喃酮和4-HYDROXY-2（OR 5）-ETHY-5（OR 2）-METHYL-3（2H）-呋喃酮的形成戊糖
2. Effect of koji-buai on 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) production in mugi-miso, and enhancement of HEMF by the Tenchi-kaeshi process [J] . Yasuo HAYASHIDA, Kenryo NISHIMURA, J. Colin SLAUGHTER 日本酿造协会志 . 1999,第1期

机译：苦曲汤对葛味4-中4-羟基-2（或5）-乙基-5（或2）-甲基-3（2H）-呋喃酮（HEMF）的产生以及Tenchi-kaeshi增强HEMF的影响处理
3. Effect of koji-buai on 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)-furanone (HEMF) production in mugi-miso, and enhancement of HEMF by the Tenchi-kaeshi process [J] . Yasuo HAYASHIDA, Kenryo NISHIMURA, J. Colin SLAUGHTER 日本酿造协会志 . 1999,第1期

机译：Koji-Buai对4-羟基-2（或5） - 乙基-5（或2） - 甲基-3（2h） - 呋喃（Hemf）生产的疗效，Tenchi-kaeshi提高Hemf 过程
4. Free radical-mediated acetaldehyde formation by model reactions of dietary components: effects of meat wine cooking oil and coffee [O] . Hiroshi Kasai, Kazuaki Kawai 2021

机译：通过模型反应进行自由基介导的乙醛形成：肉葡萄酒食用油和咖啡的影响
5. The Formation Mechanism by Yeast of the 4-Hydroxy-2(or 5)-Ethyl-5(or 2)-Methyl-3(2H)-Furanone Aroma Component Specific to Miso and Soy Sauce [O] . Etsuko SUGAWARA 2013

机译：由4-羟基-2（或5）乙基-5（或2） - 甲基-3（2℃） - 呋喃芳香素成分的形成机制 - 特异于味噌和酱油

Effects of the Amino-Carbonyl Reaction of Ribose and Glycine on the Formation of the 2(or 5)-Ethyl-5(or 2)-methyl-4-hydroxy-3(2H)-furanone Aroma Component Specific to Miso by Halo-Tolerant Yeast

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