Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry.

Autor: Wenlai Fan, Haiyue Shen, Yan Xu
Zdroj: Journal of the Science of Food & Agriculture; May2011, Vol. 91 Issue 7, p1187-1198, 12p, 1 Chart, 2 Graphs
Databáze: Complementary Index
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