Analysis of Odor-Active Compounds of Soy Sauce by Mono Trap Method(基于Mono Trap方法对酱油气味活性成分的分析)

WANG Xiaojun(王逍君), MENG Qi(孟琦), SONG Huanlu(宋焕禄)

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DOI: 10.12301/j.issn.2095-6002.2021.05.011
Published: 10
Container: Shipin kexue jishu xuebao
Publisher: Not recorded
Open access: yes

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Cite this work

BibTeX

@article{allodium:10.12301/j.issn.2095-6002.2021.05.011,
  title = {Analysis of Odor-Active Compounds of Soy Sauce by Mono Trap Method(基于Mono Trap方法对酱油气味活性成分的分析)},
  author = {WANG Xiaojun(王逍君) and MENG Qi(孟琦) and SONG Huanlu(宋焕禄)},
  year = {2021},
  journal = {Shipin kexue jishu xuebao},
  doi = {10.12301/j.issn.2095-6002.2021.05.011},
  url = {https://doi.org/10.12301/j.issn.2095-6002.2021.05.011}
}

RIS

TY  - JOUR
TI  - Analysis of Odor-Active Compounds of Soy Sauce by Mono Trap Method(基于Mono Trap方法对酱油气味活性成分的分析)
AU  - WANG Xiaojun(王逍君)
AU  - MENG Qi(孟琦)
AU  - SONG Huanlu(宋焕禄)
PY  - 2021
JO  - Shipin kexue jishu xuebao
DO  - 10.12301/j.issn.2095-6002.2021.05.011
UR  - https://doi.org/10.12301/j.issn.2095-6002.2021.05.011
ER  -

APA

Xiaojun(王逍君), W., Qi(孟琦), M., & Huanlu(宋焕禄), S. (2021). Analysis of Odor-Active Compounds of Soy Sauce by Mono Trap Method(基于Mono Trap方法对酱油气味活性成分的分析). Shipin kexue jishu xuebao. https://doi.org/10.12301/j.issn.2095-6002.2021.05.011

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doaj · retrieved 2026-09-26T15:25:37.891Z