Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis

Artigo Revisado por pares

2014; Springer Science+Business Media; Volume: 239; Issue: 5 Linguagem: Inglês

10.1007/s00217-014-2275-z

ISSN

1438-2385

Autores

Xiaoxin Wang, Wenlai Fan, Yan Xu,

Tópico(s)

Biochemical and biochemical processes

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