soya sauce bottle

Detemination of 4-Methylimidazol in Soy Sauce by Ultraviolet-Visible Spectrometry;

紫外可见光谱法测定酱油中4-甲基咪唑含量

Optimization of determination condition for flavor compounds in soy sauce by SPME-GC;

固相微萃取气相色谱测定酱油香味成分条件的优化

Study on content of Fe in soy sauce with spectrophotsmetry by orthogonal experimental design;

分光光度法测定铁强化酱油中铁含量的正交实验研究

Evaluation of Detection Uncertainty of Lead in Sauce Detected with Flame AAS;

火焰原子吸收测定酱油中铅的测量不确定度评定

Study on new technology of sauce fermentation with mixed multi-microorganisms by a stairway;

多菌混合阶梯发酵酱油新工艺研究

Determination of Lead in Soy by Hydride Generation-Atomic Fluorescence Spectrometry;

氢化物发生-原子荧光光谱法测定酱油中的铅

Direct determination of kojic acid in soy based on silica sol-gel chemically modified electrode;

基于硅溶胶-凝胶化学修饰电极直接测定酱油中的曲酸

Determination of Eight Inorganic Elements in Soy and Comparison of its Quality;

酱油中8种无机元素含量的测定及其品质的比较

Study on clarification of soysauce by the inorganic ceramic membrane ultrafiltration;

无机陶瓷膜澄清酱油的工艺研究

Study on making complex finished koji with rice bran and fermentation residue to brew soysauce;

利用统糠和发酵残渣制备复合成曲酿造酱油的研究

Inthispaper,thechemicalandmicrobiologicalanalysisof14samplesof soysaucecollectedfromalloverthe country were investigated.

该文对从我国各地所收集到的14个酱油样品进行了理化指标测定和微生物安全性检验。