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Analysis of volatile flavor compounds influencing Chinese-type soy sauces using GC–MS combined with HS-SPME and discrimination with electronic nose

Crossref DOI link: https://doi.org/10.1007/s13197-016-2444-0

Published Online: 2017-01-10

Published Print: 2017-01

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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