Determination of five alcohol compounds in fermented Korean foods via simple liquid extraction with dimethyl-sulfoxide followed by gas chromatography-mass spectrometry for Halal food certification

LWT ◽  
2016 ◽  
Vol 74 ◽  
pp. 563-570 ◽  
Author(s):  
Sunhyun Park ◽  
Jong-Chan Kim ◽  
Hyun Sung Lee ◽  
Seung-Weon Jeong ◽  
You-Shin Shim
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