Fan, Wenlai <br/><br/>
Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.  [electronic resource] 

 -  Journal of the science of food and agriculture  May 2011 
 - 1187-98 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't; Validation Study 
<br/><br/><label>ISSN: </label>1097-0010 
<br/><br/><label>Standard No.: </label>10.1002/jsfa.4294  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Alcoholic Beverages--analysis<br/>Edible Grain--chemistry<br/>Gas Chromatography-Mass Spectrometry--methods<br/>Odorants--analysis<br/>Principal Component Analysis<br/>Soy Foods--analysis<br/>Taste<br/>Volatile Organic Compounds--analysis