DIFFERENTIATION OF THE AROMA QUALITY OF SOY SAUCE BY STATISTICAL EVALUATION OF GAS CHROMATOGRAPHIC PROFILES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1979.tb09126.x/fullpdf
Reference19 articles.
1. Evaluation of soy sauce flavor by stepwise multiple regression analysis of gas chromatographic profiles.
2. Flavour evaluation by multiple regression analysis of gas chromatographic patterns in soy sauce
3. Determination of Contribution Coefficients in Sensory Scoring of Over-All Quality
4. IDENTIFICATION AND EVALUATION OF THE FLAVOR-SIGNIFICANT COMPONENTS OF GINGER ESSENTIAL OIL
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