The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry-Reference-Cited by-同舟云学术

The identification of soy sauce adulterated with bean species and the origin using headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry

Published:2023-03 Issue: Volume:404 Page:134638
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Wang Wei-Chen,Zheng Yi-Feng,Wang Shau-Chun,Kuo Cheng-Yu,Chien Han-Ju,Hong Xiang-Gui,Hsu Yu-ming,Lai Chien-Chen

Funder

Ministry of Education

National Science and Technology Council

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

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4. Chemical and sensory characteristics of soy sauce: A review;Diez-Simon;Journal of Agricultural and Food Chemistry,2020

5. Reducing the influence of the thermally induced reactions on the determination of aroma-active compounds in soy sauce using SDE and GC-MS/O;Feng;Food Analytical Methods,2017

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