Solvent-assisted stir bar sorptive extraction and gas chromatography–mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake-Reference-Cited by-同舟云学术

Solvent-assisted stir bar sorptive extraction and gas chromatography–mass spectrometry with simultaneous olfactometry for the characterization of aroma compounds in Japanese Yamahai-brewed sake

Published:2023-03 Issue: Volume:405 Page:134640
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Sasaki Tetsuya,Ochiai Nobuo,Yamazaki Yuya,Sasamoto Kikuo

Funder

Japan Society for the Promotion of Science

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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5. Detection of potent odorants in foods by aroma extract dilution analysis;Grosch;Trends in Food Science and Technology,1993

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