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Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography–mass spectrometry
Wenlai Fan, Haiyue Shen, Yan XuVolume:
91
Year:
2011
Language:
english
Pages:
12
DOI:
10.1002/jsfa.4294
File:
PDF, 235 KB
english, 2011