![](/img/cover-not-exists.png)
Characterisation of sugars as the typical taste compounds in soy sauce by silane derivatisation coupled with gas chromatographyâmass spectrometry and electronic tongue
Zhao, Guozhong, Gao, Qidou, Wang, Yifei, Gao, Jianbiao, Li, Shu, Chen, Zhenjia, Wang, Xiaowen, Yao, YunpingJournal:
International Journal of Food Science & Technology
DOI:
10.1111/ijfs.14513
Date:
January, 2020
File:
PDF, 1.25 MB
2020