Compositional differences among Chinese soy sauce types studied by 13C NMR spectroscopy coupled with multivariate statistical analysis

Compositional differences among Chinese soy sauce types studied by 13C NMR spectroscopy coupled with multivariate statistical analysis

Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Talanta - Volume 158, 1 September 2016, Pages 89-99

Ghulam Mustafa Kamal, Xiaohua Wang, Bin Yuan Bin Yuan, Jie Wang, Peng Sun, Xu Zhang, Maili Liu,