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Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity

Crossref DOI link: https://doi.org/10.1016/j.foodres.2021.110348

Published Print: 2021-06

Update policy: https://doi.org/10.1016/elsevier_cm_policy

Authors

Diez-Simon, Carmen

Eichelsheim, Charlotte

Jacobs, Doris M.

Mumm, Roland

Hall, Robert D.
Funding

Funding for this research was provided by:

Institutes Organisation of NWO

Nederlandse Organisatie voor Wetenschappelijk Onderzoek (731.015.207)

Unilever Plc

DSM Research BV
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Text and Data Mining valid from 2021-06-01

Text and Data Mining valid from 2021-06-01

Version of Record valid from 2021-03-29
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This article is maintained by: Elsevier

Article Title: Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity

Journal Title: Food Research International

CrossRef DOI link to publisher maintained version: https://doi.org/10.1016/j.foodres.2021.110348

Content Type: article

Copyright: © 2021 The Authors. Published by Elsevier Ltd.