| 标题 |
Comparison of Key Aroma Compounds in Five Different Types of Japanese Soy Sauces by Aroma Extract Dilution Analysis (AEDA) |
| 网址 | |
| DOI | |
| 其它 |
期刊:Journal of Agricultural and Food Chemistry 作者:Shu Kaneko; Kenji Kumazawa; Osamu Nishimura 出版日期:2012-04-01 |
| 求助人 | |
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(2025-6-4)