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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
Food and Fermentation Industries ›› 2019, Vol. 45 ›› Issue (16) : 237-244.
Identification of aroma compounds in traditional Chinese soy sauce by normal phase chromatography fractionation combined with gas chromatography-olfactometry
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