Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis
Crossref DOI link: https://doi.org/10.1007/s00217-014-2275-z
Published Online: 2014-07-30
Published Print: 2014-11
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wang, Xiaoxin
Fan, Wenlai
Xu, Yan
Text and Data Mining valid from 2014-07-30