Analysis of volatile flavor compounds influencing...

Journal of Food Science and Technology 2017 / 1 Vol. 54; Iss. 1

Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

Gao, Lihua, Liu, Ting, An, Xinjing, Zhang, Jinlan, Ma, Xiaoran, Cui, Jinmei
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Volume:
54
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-016-2444-0
Date:
January, 2017
File:
PDF, 761 KB
english, 2017
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