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Analysis on the Difference of the Volatile Flavor Compounds..:
Dongao LIU
;
Shuangyu XIE
;
Zhi LI
...
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010003. , 2022
Link:
https://doi.org/10.13386/j.issn1002-0306.2022010003
RT Journal T1 <Title>Analysis on the Difference of the Volatile Flavor Compounds of Northeast Farmhouse Soybean Paste with Different Salt Concentrations</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:20e38ade198a41d4ae53557de9d2015a&Exemplar=1&LAN=DE A1 Dongao LIU A1 Shuangyu XIE A1 Zhi LI A1 Tianyi LI A1 Yuan PENG A1 Bo SUN PB The editorial department of Science and Technology of Food Industry YR 2022 K1 northeast farmhouse soybean paste K1 different salt concentrations K1 hs-spme-gc-ms K1 volatile flavor compounds K1 electronic nose K1 Food processing and manufacture K1 TP368-456 JF http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022010003 LK http://dx.doi.org/https://doi.org/10.13386/j.issn1002-0306.2022010003 DO https://doi.org/10.13386/j.issn1002-0306.2022010003 SF ELIB - SuUB Bremen
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