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

doi:10.13995/j.cnki.11-1802/ts.020388

ZHOU Li, CHEN Shuang, WANG Dong, XU Yan

Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 237-244.

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Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 237-244. DOI: 10.13995/j.cnki.11-1802/ts.020388

Identification of aroma compounds in traditional Chinese soy sauce by normal phase chromatography fractionation combined with gas chromatography-olfactometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2019, 45(16): 237-244 https://doi.org/10.13995/j.cnki.11-1802/ts.020388

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Received	Published
2019-03-01	2019-08-25
Issue Date
2019-09-23

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