Prokisch, JózsefNguyen, Xuan Huy2016-04-222016-04-222016-04-22http://hdl.handle.net/2437/225343My aim was to develop the method based on solid-phase microextraction- gas chromatography-mass-spectrometry, which can be applied in analysis of volatile compounds of soy sauce. Thank to the results, I can evaluate and understand the volatile characteristic produced by natural fermentation method.38ensoy sauceflavor compoundsDEENK Témalista::Mezőgazdaságtudomány