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

✍ Scribed by Wenlai Fan; Haiyue Shen; Yan Xu

Publisher
John Wiley and Sons
Year
2011
Tongue
English
Weight
235 KB
Volume
91
Category
Article
ISSN
0022-5142

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