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A systemic adsorption study was conducted to find an appropriate process to decolorize Japanese soy sauce (shoyu) without changing the sensory quality, using activated carbon (AC), activated clay (ACL), diatomaceous earth (DE), magnesium oxide (MGO), and silica gel (SG). The AC, ACL, and SG processes exhibited decolorizing ability, but the DE and MGO processes did not. The decolorizing ability of...
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