Wanakhachornkrai, P. and Lertsiri, S. (2003) Comparison of determination method for volatile compounds in Thai soy sauce. Food Chemistry, 83, 619-629. doi.org/10.1016/S0308-8146(03)00256-5 - References

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Wanakhachornkrai, P. and Lertsiri, S. (2003) Comparison of determination method for volatile compounds in Thai soy sauce. Food Chemistry, 83, 619-629. doi.org/10.1016/S0308-8146(03)00256-5

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