Determination of levulinic acid in soy sauce by liquid chromatography with mass spectrometric detection
Author:
Publisher
Elsevier BV
Subject
General Medicine,Food Science,Analytical Chemistry
Cited by 25 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. The crucial importance of soy sauce authenticity: Global trade, adulteration risks, and analytical challenges;Trends in Food Science & Technology;2024-10
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3. Application of graphite carbon black assisted-laser desorption ionization-mass spectrometry for soy sauce product discrimination;Bioscience, Biotechnology, and Biochemistry;2024-03-26
4. Central Composite Design Approach for Optimization of Levulinic Acid Separation by Reactive Components;Industrial & Engineering Chemistry Research;2021-09-14
5. Chemical and Sensory Characteristics of Soy Sauce: A Review;Journal of Agricultural and Food Chemistry;2020-09-03
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