Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis

Published 2013 View Full Article

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Title
Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 151, Issue -, Pages 532-538
Publisher
Elsevier BV
Online
2013-11-28
DOI
10.1016/j.foodchem.2013.11.095

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