Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry. [electronic resource]

By: Contributor(s): Producer: 20120221Description: 1187-98 p. digitalISSN:
  • 1097-0010
Subject(s): Online resources: In: Journal of the science of food and agriculture vol. 91
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Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Validation Study

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