【序号】:1
【作者】:
【题名】:Characterization of the key aroma compounds in soy sauce by gas chromatography-mass spectrometry-olfactometry, headspace-gas chromatography-ion mobility spectrometry, odor activity value, and aroma recombination and omission analysis
【DOI】:10.1016/j.foodchem.2023.135995
【年、卷、期、起止页码】:
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