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
FOOD SCIENCE
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2014, (20): 114
-118
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DOI: 10.7506/spkx1002-6630-201420023
