日本酱油与中国酱油在不同模拟条件下挥发性呈香物质分析
丁莉莉，王昊，王新宇，潘志辉，赵国忠
Analysis of volatile aroma substances of Japanese soy sauce and Chinese soy sauce under different simulated conditions
DING Lili, WANG Hao, WANG Xinyu, PAN Zhihui, ZHAO Guozhong
中国酿造
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2019, (6): 144
-151
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DOI: 10.11882/j.issn.0254-5071.2019.06.028
