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more general categories information about this item Calendar Year Calendar Year Year (337475) 2011 (42920) Economics, Business and Industry Economics, Business and Industry economics (27895) industrial organization and market structure (7082) industry (6905) manufacturing (477) products and commodities (80757) agricultural products (74894) foods (19982) fermented foods (2609) soy sauce (58) sauces (185) soy sauce (58) plant products (54971) oilseed products (5896) soybean products (3383) soy sauce (58) product quality (18080) sensory properties (4680) flavor (2002) odors (1816) Food and Human Nutrition Food and Human Nutrition foods (20022) fermented foods (2609) soy sauce (58) sauces (185) soy sauce (58) Physical and Chemical Sciences Physical and Chemical Sciences chemical substances (129118) chemical compounds (78840) acids, bases, and salts (29068) acids (19405) organic compounds (57444) aldehydes (1930) esters (5843) ketones (2764) alcohols (12943) phenols (3703) aromatic compounds (11724) phenolic compounds (9245) phenols (3694) heterocyclic compounds (16089) heterocyclic oxygen compounds (6387) furans (384) isoprenoids (6676) terpenoids (6590) volatile compounds (2422) odor compounds (674) chemistry (84737) analytical chemistry (19151) analytical methods (16695) chromatography (6699) gas chromatography (1859) spectroscopy (8016) mass spectrometry (3525) Plant Science and Plant Products Plant Science and Plant Products plant products (54974) oilseed products (5896) soybean products (3383) soy sauce (58) Reference Types Reference Types Journal (337546) Research, Technology and Engineering Research, Technology and Engineering mathematics and statistics (33406) statistics (23850) statistical analysis (13399) principal component analysis (1576) methodology (66114) analytical methods (16690) chromatography (6699) gas chromatography (1859) spectroscopy (8016) mass spectrometry (3525) technology (49139) manufacturing (477) processing technology (28127) mixing (903) storage technology (3252) storage conditions (3071) storage time (1379) Abstract of Article: Will be presented in next release Date Last Accessed: Accessed January 20, 2015 Title of Article: Quantification of volatile compounds in Chinese soy sauce aroma type liquor by stir bar sorptive extraction and gas chromatography-mass spectrometry Author(s) of Article: Will be identified in next release Citation: Journal of the science of food and agriculture 2011 v.91 no.7 pp. 1187-1198 Click to View: (Click to View) Date of Publication: 2011 Location of Article: http://pubag.nal.usda.gov/pubag/article.xhtml?id=543854 Name of Publication: Journal of the science of food and agriculture Publishing Company: Will be identified in next release Accession Number: 152101
