1) kelp-sauce
海带酱油
3) seafood sauce
海鲜酱油
1.
The development and actuality of the new pattern flavoring is expounded in this paper,and the significance and foreground of seafood sauce is analyzed.
介绍新型调味品的发展现状,开发与研究海鲜酱油的意义及市场前景,国内外以低值鱼、扇贝裙边为主要原料,经过科学的加工酿造的各种营养丰富、海鲜风味浓郁的海鲜酱油。
4) 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
5) sauce
[英][sɔ:s] [美][sɔs]
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
6) Soy
[英][sɔi] [美][sɔɪ]
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
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。
参考词条