Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry

Characterization of Volatile and Semi-Volatile Compounds in Chinese Rice Wines by Headspace Solid Phase Microextraction Followed by Gas Chromatography-Mass Spectrometry

(2012) Tao Luo et al.   JOURNAL OF THE INSTITUTE OF BREWING

Volatile composition and odour-activity value of thornless ‘Black Diamond’ and ‘Marion’ blackberries

(2009) Xiaofen Du et al.   FOOD CHEMISTRY

Characterization of Chinese Liquor Starter, “Daqu”, by Flavor Type with1H NMR-Based Nontargeted Analysis

(2009) Xiao-He Wu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

High-yield fermentative preparation of tetramethylpyrazine by Bacillus sp. using an endogenous precursor approach

(2009) Bing-Feng Zhu et al.   JOURNAL OF INDUSTRIAL MICROBIOLOGY & BIOTECHNOLOGY

A Review of Stir Bar Sorptive Extraction

(2008) Fuensanta Sánchez-Rojas et al.   CHROMATOGRAPHIA

Rapid identification of Chinese Sauce liquor from different fermentation positions with FT-IR spectroscopy

(2007) Changwen Li et al.   JOURNAL OF MOLECULAR STRUCTURE