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Aroma impact compounds in Liuyang douchi,a Chinese traditional fermented soya bean product |
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| Authors: | Qing‐Chan Chen Yong‐Xia Xu Peng Wu Xiao‐Yun Xu Si‐Yi Pan |
| Affiliation: | College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China |
| Abstract: | |
| Keywords: | Aromas GC– olfactory liuyang douchi solid‐phase microextraction |