Work

Analysis of capillary chromatographic skeleton compounds in Chinese soy sauce aroma type liquor by liquid-liquid microextraction and aroma recombination

Year: 2012

Type: article

Source: Science and Technology of Food Industry

Author: Yan Xu

Institution: Jiangnan University

Language: English

Topic: Fermentation and Sensory Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W2390656264

FWCI: 0.983

Cites:

Cited by: 10

Related to: 10