正相色谱技术结合气相色谱-闻香技术解析中国传统晒露酱油香气活性成分
周莉, 陈双, 王栋, 徐岩
Identification of aroma compounds in traditional Chinese soy sauce by normal phase chromatography fractionation combined with gas chromatography-olfactometry
ZHOU Li, CHEN Shuang, WANG Dong, XU Yan
食品与发酵工业
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2019, (16): 237
-244
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DOI: 10.13995/j.cnki.11-1802/ts.020388
