Determination of volatile flavor substances in soy sauce based on gas chromatography-ion mobility spectrometry

doi:10.11882/j.issn.0254-5071.2021.03.028

YANG Xiaoxuan, LI Yang, MA Ning, GUAN Rui, WANG Jun, HU Mei, SU Shufang, GENG Yue

China Brewing ›› 2021, Vol. 40 ›› Issue (3) : 149-154.

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China Brewing ›› 2021, Vol. 40 ›› Issue (3) : 149-154. DOI: 10.11882/j.issn.0254-5071.2021.03.028

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Determination of volatile flavor substances in soy sauce based on gas chromatography-ion mobility spectrometry

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2021, 40(3): 149-154 https://doi.org/10.11882/j.issn.0254-5071.2021.03.028

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Received	Revised	Published
2021-04-14	2021-04-14	2021-03-25
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2021-04-14

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