Microwave-Assisted Extraction Coupled with Mass Spectrometry for Determining Five Volatile Compounds from Soy Sauces

As a popular fermented condiment in oriental countries, soy sauce plays a more and more important role in modern food culture due to its unique smell and delicious taste. With the help of microwave extraction and gas chromatography-tandem mass spectrometry, the sample preparation method is aimed to...

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Detalles Bibliográficos
Autores principales: Xu, Kai, Gao, Xun, Chi, Miaomiao, Chen, Kexin, Zhang, Yue, Kong, Weihao, Li, Ziying, Huang, Shengnan, Qin, Kunming
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Hindawi 2021
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8062169/
https://www.ncbi.nlm.nih.gov/pubmed/33936837
http://dx.doi.org/10.1155/2021/6625929

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8062169/
https://www.ncbi.nlm.nih.gov/pubmed/33936837
http://dx.doi.org/10.1155/2021/6625929

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