Detection of brewed soy sauce adulteration by analyzing levulinic acid with HPLC-UV
碩士 === 國立臺灣海洋大學 === 食品科學系 === 105 === Soy sauce can be classified by its manufacture process as: acid hydrolyzed vegetable protein (acid-HVP) whuch is made by soybeans hydrolyzed by hydrogen chloride; naturally brewed soy sauce (NBS) which is fermented for several months; blended soy sauce which is...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2017
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| Online Access: | http://ndltd.ncl.edu.tw/handle/kf3944 |