Potential use of FTIR for differentiation of fermented soy sauce and blended soy sauce
QIU Dan-dan1，LIU Jia1，YU Chun-huan1，WANG Chao1，ZHAO Guo-hua1,2,*
FOOD SCIENCE . 2010, (24): 322 -324 .  DOI: 10.7506/spkx1002-6630-201024070