Direct determination of free tryptophan contents in soy sauces and its application as an index of soy sauce adulteration

Published 2009 View Full Article

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Title
Direct determination of free tryptophan contents in soy sauces and its application as an index of soy sauce adulteration
Authors
Keywords
-
Journal
FOOD CHEMISTRY
Volume 118, Issue 1, Pages 159-162
Publisher
Elsevier BV
Online
2009-05-05
DOI
10.1016/j.foodchem.2009.04.090

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