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Despite the fact that soy sauce has been one of the most popular seasonings in Eastern Asia, rapid and holistic methods for its authentication and discrimination are still lacking. This research is sought to develop a novel method for rapid discrimination and amino nitrogen quantitative evaluation of different qualities of soy sauces (Chinese traditional fermentation soy sauce (CTFSS), Japanese traditional...
Canthaxanthin crystal and three isomeric samples generated by different processes (solvent dissolving, iodine catalysis, and melting) were selected to study the chemical changes during different isomerization processing. No sharp difference could be found when the nuclear magnetic resonance spectra of canthaxanthin crystal and canthaxanthin obtained by solvent dissolving and iodine catalysis were...
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