دورية أكاديمية
Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
العنوان: | Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis |
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المؤلفون: | Wang, Peipei, Kan, Qixin, Yang, Lixin, Huang, Weitao, Wen, Linfeng, Fu, Jiangyan, Liu, Zhan, Lan, Yaqi, Huang, Qingrong, Ho, Chi-Tang, Cao, Yong |
المصدر: | In Food Chemistry 1 September 2023 419 |
قاعدة البيانات: | ScienceDirect |
تدمد: | 03088146 |
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DOI: | 10.1016/j.foodchem.2023.135995 |