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5. Discrimination of Chinese traditional soy sauces based on their physico-chemical properties

Discrimination of Chinese traditional soy sauces based on their physico-chemical properties

来源 :中国科学：化学英文版 | 被引量 : 0次 | 上传用户：ewtfgtwegv

【摘 要】

：

This work aimed to classify the categories (produced by different processes) and brands (obtained from different geographical origins) of Chinese soy sauces.Nin

【作 者】

：

KOKOT Serge 

【机 构】

：

SchoolofPhysicalandChemicalSciences

【出 处】

：

中国科学：化学英文版

【发表日期】

：

2010年6期

【关键词】

：

PHYSICO-CHEMICAL property CHEMOMETRICS pattern RECOGNITION SOY SAUCE physico-che 

【基金项目】

：

the support from the National Natural Science Foundation of China (NSFC20562009),the Jiangxi Provincial Natural Science Foundation (JXNSF062004),the State Key Laboratory of Food Science and Technology

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This work aimed to classify the categories (produced by different processes) and brands (obtained from different geographical origins) of Chinese soy sauces.Nine variables of physico-chemical properties (density,pH,dry matter,ashes,electric conductivity,a

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