HS-GC-IMS with PCA to analyze volatile flavor compounds across different production stages of fermented soybean whey tofu
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2005 ◽
Vol 34
(6)
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pp. 892-898
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2015 ◽
Vol 44
(7)
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pp. 1016-1027
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2017 ◽
Vol 54
(1)
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pp. 130-143
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1983 ◽
Vol 47
(4)
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pp. 729-738
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