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Journal description
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Details for article 26 of 30 found articles
| Title: |
Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O |
| Author: |
Feng, Yunzi Cai, Yu Sun-Waterhouse, Dongxiao Fu, Xiong Su, Guowan Zhao, Mouming |
| Appeared in: |
Food analytical methods |
| Paging: | Volume 10 (2016) nr. 4 pages 931-942 |
| Year: |
2016 |
| Contents: | |
| Publisher: |
Springer US, New York |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 26 of 30 found articles
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