Characetrization of volatile aroma componentsin Chinese soy sauce aroma type Xijiu liquor by GC-O and GC-MS

doi:10.13995/j.cnki.11-1802/ts.2013.05.042

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Food and Fermentation Industries ›› 2013, Vol. 39 ›› Issue (05) : 154-160. DOI: 10.13995/j.cnki.11-1802/ts.2013.05.042

Food and Fermentation Industries

Characetrization of volatile aroma componentsin Chinese soy sauce aroma type Xijiu liquor by GC-O and GC-MS

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2013, 39(05): 154-160 https://doi.org/10.13995/j.cnki.11-1802/ts.2013.05.042

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