DIFFERENTIATION OF THE AROMA QUALITY OF SOY SAUCE BY STATISTICAL EVALUATION OF GAS CHROMATOGRAPHIC PROFILES
- 1 November 1979
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 44 (6), 1723-1727
- https://doi.org/10.1111/j.1365-2621.1979.tb09126.x
Abstract
No abstract availableKeywords
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