Characetrization of volatile aroma componentsin Chinese soy sauce aroma type Xijiu liquor by GC-O and GC-MS
WANG Xiao-xin, FAN Wen-lai, XU Yan
Food and Fermentation Industries . 2013, (05): 154 -160 .  DOI: 10.13995/j.cnki.11-1802/ts.2013.05.042

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