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	Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O (EI收录)
	Feng, Yunzi[1]; Cai, Yu[1]; Sun-Waterhouse, Dongxiao[1]; Fu, Xiong[1]; Su, Guowan[1]; Zhao, Mouming[1]
刊名	Food Analytical Methods
	2017
卷号	10页码:931-942
关键词	Dichloromethane Distillation Essential oils Extraction Fermentation Fragrances Gas chromatography Mass spectrometry Volatile organic compounds
URL标识	查看原文
内容类型	期刊论文
URI标识	http://www.corc.org.cn/handle/1471x/2184338
专题	华南理工大学
作者单位	1.[1] School of Food Science and Engineering, South China University of Technology, Guangzhou 2.510640, China
推荐引用方式 GB/T 7714	Feng, Yunzi[1],Cai, Yu[1],Sun-Waterhouse, Dongxiao[1],等. Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O (EI收录)[J]. Food Analytical Methods,2017,10:931-942.
APA	Feng, Yunzi[1],Cai, Yu[1],Sun-Waterhouse, Dongxiao[1],Fu, Xiong[1],Su, Guowan[1],&Zhao, Mouming[1].(2017).Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O (EI收录).Food Analytical Methods,10,931-942.
MLA	Feng, Yunzi[1],et al."Reducing the Influence of the Thermally Induced Reactions on the Determination of Aroma-Active Compounds in Soy Sauce Using SDE and GC-MS/O (EI收录)".Food Analytical Methods 10(2017):931-942.

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