دورية أكاديمية
Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis
| العنوان: | Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis |
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| المؤلفون: | Xie, Kaijun, Zhou, Li, Chen, ShuangAff1, IDs00217024044850_cor3, Xu, Yan |
| المصدر: | European Food Research and Technology. 250(5):1485-1498 |
| قاعدة البيانات: | Springer Nature Journals |
Find this article in full text from Springer Verlag. 
Full Text Finder | تدمد: | 14382377 14382385 |
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| DOI: | 10.1007/s00217-024-04485-0 |