HS-SPME GC-MS analysis of aroma components in scallop miso before and after fermentation

doi:10.3969/j.issn.0254-5071.2010.11.046

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China Brewing ›› 2010, Vol. 29 ›› Issue (11) : 156-159. DOI: 10.3969/j.issn.0254-5071.2010.11.046

HS-SPME GC-MS analysis of aroma components in scallop miso before and after fermentation

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 29(11): 156-159 https://doi.org/10.3969/j.issn.0254-5071.2010.11.046

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