1) soy sauce
酱油:
2) Soy Sauce
酱油
1.
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
2.
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
3.
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
3) sauce
酱油
1.
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
2.
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
4) Soy
酱油
1.
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
2.
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
3.
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
5) soysauce
酱油
1.
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
2.
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
3.
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。
6) soybean sauce
酱油
1.
A method was developed for the determination of lead in soybean sauce by using ICP-MS.
采用电感耦合等离子体质谱(ICP-MS)法直接测定酱油样品中的痕量铅,样品无需前处理与稀释,直接进行测定。
2.
Besides,it could also add to the variety of soybean sauce.
在酱油酿造过程中,添加阿胶汁,研制开发阿胶酱油,使酱油在原有营养的基础上,具有免疫保健功能,增加酱油产品的花色品种。
参考词条
补充资料：白酱油
分子式：
分子量：
CAS号：
性质：见化学酱油。
分子量：
CAS号：
性质：见化学酱油。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。