Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses
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Title
Chemical Characteristics of Three Kinds of Japanese Soy Sauce Based on Electronic Senses and GC-MS Analyses
Authors
Keywords
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Journal
Frontiers in Microbiology
Volume 11, Issue -, Pages -
Publisher
Frontiers Media SA
Online
2021-01-06
DOI
10.3389/fmicb.2020.579808
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