主题：【已应助】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 re
【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】： 【全文链接】：
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