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    Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS

    Tracing the change of the volatile compounds of soy sauce at different fermentation times by PTR-TOF-MS, E-nose and GC–MS by Kan, Qixin, Cao, Longbipei, He, Liping, Wang, Peipei, Deng, Guangdie, Li, Jun, Fu, Jiangyan, Huang, Qingrong, Ho, Chi-Tang, Li, Yunqi, Xie, Chunhui, Cao, Yong, Wen, Linfeng

    Published in Food Chemistry: X
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