Differentiation of Soy Sauce Produced from Whole Soybeans and Defatted Soybeans by Pattern Recognition Analysis of HPLC Profiles
- 7 February 1998
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 46 (3) , 877-883
- https://doi.org/10.1021/jf970461c
Abstract
No abstract availableKeywords
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