lactic acid has been researched along with 3-methyl-1,2-cyclopentanedione in 1 studies
| Timeframe | Studies, this research(%) | All Research% |
|---|---|---|
| pre-1990 | 0 (0.00) | 18.7374 |
| 1990's | 0 (0.00) | 18.2507 |
| 2000's | 0 (0.00) | 29.6817 |
| 2010's | 1 (100.00) | 24.3611 |
| 2020's | 0 (0.00) | 2.80 |
| Authors | Studies |
|---|---|
| Bamba, T; Fukusaki, E; Harada, R; Ito, K; Shiga, K; Yuzuki, M | 1 |
1 other study(ies) available for lactic acid and 3-methyl-1,2-cyclopentanedione
| Article | Year |
|---|---|
Influence of yeast and lactic acid bacterium on the constituent profile of soy sauce during fermentation.
Topics: Aldehydes; Cyclopentanes; Enterococcaceae; Fermentation; Furaldehyde; Furans; Gas Chromatography-Mass Spectrometry; Lactic Acid; Soy Foods; Zygosaccharomyces | 2017 |