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- Q90282415 description "2019 թվականի հուլիսի 11-ին հրատարակված գիտական հոդված" @default.
- Q90282415 description "artículu científicu espublizáu en xunetu de 2019" @default.
- Q90282415 description "im Juli 2019 veröffentlichter wissenschaftlicher Artikel" @default.
- Q90282415 description "scientific article published on 11 July 2019" @default.
- Q90282415 description "wetenschappelijk artikel" @default.
- Q90282415 description "наукова стаття, опублікована 11 липня 2019" @default.
- Q90282415 name "Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods" @default.
- Q90282415 name "Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods" @default.
- Q90282415 type Item @default.
- Q90282415 label "Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods" @default.
- Q90282415 label "Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods" @default.
- Q90282415 prefLabel "Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods" @default.
- Q90282415 prefLabel "Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods" @default.
- Q90282415 P1433 Q90282415-EBF262EC-E005-4189-8A7F-06C0321E77CD @default.
- Q90282415 P1476 Q90282415-7400AEF7-454F-4923-B3C5-31A492B2FEC0 @default.
- Q90282415 P2093 Q90282415-49D4305E-8FD9-4AC5-97D7-555B32AF7A6C @default.
- Q90282415 P2093 Q90282415-B4ECB1DD-7902-44BD-923D-C26DC61A64E6 @default.
- Q90282415 P304 Q90282415-FAEB3092-E5DF-4A5F-80F5-B850F4B68460 @default.
- Q90282415 P31 Q90282415-8CAC9E50-C9BD-4C8A-83DD-D6B1CB2B2B31 @default.
- Q90282415 P356 Q90282415-BF654D2A-64D9-4CAA-90DC-B7ED1E9A1E47 @default.
- Q90282415 P478 Q90282415-E5935731-BA99-47BB-8521-920ED3BE1C80 @default.
- Q90282415 P577 Q90282415-295F5AAA-B30A-4385-A26D-2915042B9363 @default.
- Q90282415 P698 Q90282415-38E6C85D-4531-4F48-A9B6-552AB10144AF @default.
- Q90282415 P921 Q90282415-78F82A13-0E4A-42F4-A792-05A7B1DF8127 @default.
- Q90282415 P356 J.FOODRES.2019.108548 @default.
- Q90282415 P698 31554058 @default.
- Q90282415 P1433 Q15761413 @default.
- Q90282415 P1476 "Multivariate relationships among sensory, physicochemical parameters, and targeted volatile compounds in commercial red sufus (Chinese fermented soybean curd): Comparison of QDA® and Flash Profile methods" @default.
- Q90282415 P2093 "Hau Yin Chung" @default.
- Q90282415 P2093 "Wenmeng He" @default.
- Q90282415 P304 "108548" @default.
- Q90282415 P31 Q13442814 @default.
- Q90282415 P356 "10.1016/J.FOODRES.2019.108548" @default.
- Q90282415 P478 "125" @default.
- Q90282415 P577 "2019-07-11T00:00:00Z" @default.
- Q90282415 P698 "31554058" @default.
- Q90282415 P921 Q1952580 @default.