Compositional differences among Chinese soy sauce types studied by 13C NMR spectroscopy coupled with multivariate statistical analysis
- 1 September 2016
- journal article
- Published by Elsevier BV in Talanta
- Vol. 158, 89-99
- https://doi.org/10.1016/j.talanta.2016.05.033
Abstract
No abstract availableKeywords
Funding Information
- National Major Basic Research Program of China (2013CB910200)
- National Natural Science Foundation of China (21120102038, 81227902, 21475146, 21221064, 20875098, 21075132)
- Chinese Academy of Sciences
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