Sun Zong-yu | Shanghai Research Institute Of Fragrance And Flavor Industry Shanghai Institute Of Technology Shangh

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Shanghai Research Institute Of Fragrance And Flavor Industry Shanghai Institute Of Technology Shangh | 論文

• Comparison of Volatile Flavor Components in Four Kinds of Chinese Fermented Black Soybeans (Glycine max (L.) Merrill) by HS-SPME-GC/MS and Chemometrics

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