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0021-8561
1520-5118 |
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15 |
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| publicationName |
Journal of Agricultural and Food Chemistry |
| startingPage |
6262 |
| bibliographicCitation |
Steinhaus P, Schieberle P. Characterization of the key aroma compounds in soy sauce using approaches of molecular sensory science. J Agric Food Chem. 2007 Jul 25;55(15):6262–9. doi: 10.1021/jf0709092. PMID: 17602655. |
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| date |
2007-06-30-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
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https://doi.org/10.1021/jf0709092
https://pubmed.ncbi.nlm.nih.gov/17602655 |
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| language |
English |
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https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Characterization of the Key Aroma Compounds in Soy Sauce Using Approaches of Molecular Sensory Science |
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