...谱;乙酰丙酸;配制酱油;酿造酱油;比例 [gap=771]Key words: liquid chromatography; levulinic acid; blended soy sauce; fermented soy sauce; proportion ...
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Points out the necessity of establishing perfect criterion of fermented soy sauce, vinegar and blended soy sauce, vinegar.
提出了制定酿造酱油食醋和配制酱油食醋统一完善的标准的必要性。
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