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Qualitative and quantitative assessment of flavor quality of Chinese soybean paste using multiple sensor technologies combined with chemometrics and a data fusion strategy

EngineeringFood AuthenticationMultiple Sensor TechnologiesBioanalysisFood AnalysisAgricultural EconomicsFlavor QualityAnalytical ChemistryChromatographyFood QualityChinese Soybean PasteFood TechnologyFood SafetyHealth Sciences