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Quantitative analysis of volatile flavor components in Korean alcoholic beverage and Japanese sake using SPME-GC/MS
Authors
A Harvalia
BS Noh
+22Â more
CL Arthur
CL Arthur
E Ichikawa
HR Kim
HS Lee
J Yuda
JS Lee
K Fukuda
K Takahashi
KR Shin
MH So
MH So
MJ Kim
P Sowinski
S Arctander
SH Choi
SY Kim
T Kuribayashi
T Nunoka
TS Lee
Y Yoshizaki
Z Zhang
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Publisher
'Springer Science and Business Media LLC'
Doi
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info:doi/10.1007%2Fs10068-016-...
Last time updated on 17/06/2021