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Rapid determination of volatile flavor components in soy sauce using head space solid-phase microextraction and gas chromatography-mass spectrometry

✍ Scribed by YAN, L; ZHANG, Y; TAO, W; WANG, L; WU, S

Book ID: 123589487
Publisher: Chinese Electronic Periodical Services
Year: 2008
Tongue: English
Weight: 201 KB
Volume: 26
Category: Article
ISSN: 1000-8713
DOI: 10.1016/S1872-2059(08)60017-6

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