Eur Food Res Technol
 2024
DOI: 10.1007/s00217-024-04485-0
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Revealing the differences in volatile flavor compounds between traditional and modern industrial soy sauce from China and Japan through GC × GC-TOF–MS, chemometrics and sensory analysis

Kaijun Xie,
Li Zhou,
Shuang Chen
et al.
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