7Li Y, Zhao H, Zhao M, et al. Relationships between antioxidant activity and quality indices of soy saucez an application of multivariate analysis[J]. Food Science and Technology, 2010,45 . 133-139.
8Yamakoshi J, Fukuda S, Satoh T, et al. Antihypertensive and natriuretic effects of less-sodium soy sauce containing- aminobutyric acid in spontaneously hypertensive rats[J]. Biotechnology and Biochemistry, 2007,71 (1) . 165-173.
9Nunomuran S, Sasaki M, Asaoy J, et aL Isolation of 4- hydroxy-2(or-5)-ethyl-5(or-2)-methyl-3(2H)-furanone as a favour component in shoyu soy sauce[J]. Agriculture and Biology Chemistry, 1976 (40) 491-495.