Characterization of key odor-active compounds in high quality high-salt liquid-state soy sauce

已完结 10 由 MMBA 发布于 2024/4/28 14:57:45

DOI:10.1016/j.jfca.2023.105148
作者：Yalan Zhai, Mengyao Guo, Qi Meng, Huanlu Song
文献类型：期刊论文
补充材料：只需要正文

Elsevier

Abstract：Solid-phase microextraction and liquid–liquid extraction with gas chromatography– olfactometry–mass spectrometry (GC–O–MS) were used to analyze four award-winning high-salt liquid-state soy

应助信息

求助已完结，文件已删除 如有需求请重新发布求助一键发布

感谢使用Book学术
本站所有文献仅供个人学习和参考，请勿将文件进行传播。共同遵守网站规定和相关知识产权规定。

上一个求助:其它数据库Naturally Fractured Carbonate Reservoir Characterization: A Case Study of a Mature High-Pour Point Oil Field in Hungary 下一个求助:ElsevierColumn packing elimination in matrix solid phase dispersion by using water compatible magnetic molecularly imprinted polymer for recognition of melamine from milk samples.