Cite
HARVARD Citation
Diez-Simon, C. et al. (2021). Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity. Food research international. p. . [Online].
This is an interim version of our Electronic Legal Deposit Catalogue-eJournals and eBooks while we continue to recover from a cyber-attack.
Diez-Simon, C. et al. (2021). Stir bar sorptive extraction of aroma compounds in soy sauce: Revealing the chemical diversity. Food research international. p. . [Online].