高效液相色谱法测定永川豆豉中的6 种有机酸

叶秀娟1，郑炯1,2,*，索化夷1,2，阚建全1,2

Determination of Six Organic Acids in Yongchuan Douchi, a Chinese Traditional Fermented Soybean Product, by HPLC

YE Xiu-juan1, ZHENG Jiong1,2,*, SUO Hua-yi1,2, KAN Jian-quan1,2

食品科学 . 2014, (20): 114 -118 . DOI: 10.7506/spkx1002-6630-201420023