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

التفاصيل البيبلوغرافية
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
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

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