| 标题 |
Comparison on aroma compounds in Chinese soy sauce and strong aroma type liquors by gas chromatography–olfactometry, chemical quantitative and odor activity values analysis |
| 网址 | |
| DOI | |
| 其它 |
期刊:European Food Research and Technology 作者:Xiaoxin Wang; Wenlai Fan; Yan Xu 出版日期:2014-07-29 |
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(2025-6-4)