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Optimization ofHeadspace Solid-PhaseMicro-extraction(HS-SPME) forAnalyzing Soy SauceAroma Compounds viaCoupling with DirectGC-Olfactometry(D-GC-O)… Yunzi FengGuowan SuDongxiao Sun‐Waterhouse2016 год

Optimization of Headspace Solid-Phase Micro-extraction (HS-SPME) for Analyzing Soy Sauce Aroma Compounds via Coupling with Direct GC-Olfactometry (D-GC-O) and Gas Chromatography-Mass Spectrometry (GC-MS)
статья из журнала

Страница публикацииПубликация в OpenAlex
Год издания: 2016
Авторы: Yunzi Feng, Guowan Su, Dongxiao Sun‐Waterhouse, Yu Cai, Haifeng Zhao, Chun Cui, Mouming Zhao
Издательство: Springer Science+Business Media
Источник: Food Analytical Methods
Ключевые слова: Fermentation and Sensory Analysis, Meat and Animal Product Quality, Biochemical Analysis and Sensing Techniques