Comparative Study on Non-volatile Components in Traditional Chinese-type Soy Sauce and Japanese-type Soy Sauce

Feng Yun-zi, Cui Chun, Gao Xian-li, Luo Long-juan, Zou Ji-jin, Zhao Mou-ming

Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (07) : 62-66.

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Food and Fermentation Industries ›› 2010, Vol. 36 ›› Issue (07) : 62-66. DOI: 10.13995/j.cnki.11-1802/ts.2010.07.017
Food and Fermentation Industries

Comparative Study on Non-volatile Components in Traditional Chinese-type Soy Sauce and Japanese-type Soy Sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2010, 36(07): 62-66 https://doi.org/10.13995/j.cnki.11-1802/ts.2010.07.017

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