摘要
通过对氯丙醇的生成机理进行分析 ,并对国内九个厂家的酱油产品进行抽样检测及模拟试验 ,得出以下结论
The mechanism analysis of forming chl oropropanols,sample surverys and simulated tests of several kinds of natural fer mented soy sauce in China which were produced in different process were carried out in this paper.The conclusion is that there is no chloropropanols present in antural brew soy sauce.
出处
《中国酿造》
CAS
北大核心
2001年第5期7-9,共3页
China Brewing
关键词
酿造酱油
氯丙醇
考证
抽样检测
fermented soy sauce,chloro propanols,verification
