The chemometrics analysis based on the percentage of amino acid in soy sauce

LI Yu-cui, XU Wei, LI Kai-tian, CHEN Nan, WANG Yan, LIN Yu-fei

Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (04) : 178-180.

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Food and Fermentation Industries ›› 2014, Vol. 40 ›› Issue (04) : 178-180. DOI: 10.13995/j.cnki.11-1802/ts.2014.04.037
Food and Fermentation Industries

The chemometrics analysis based on the percentage of amino acid in soy sauce

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{{article.zuoZheEn_L}}. {{article.title_en}}[J]. {{journal.qiKanMingCheng_EN}}, 2014, 40(04): 178-180 https://doi.org/10.13995/j.cnki.11-1802/ts.2014.04.037

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