4Shuntang Guo. Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis [J].Food Chemistry, 2014, 151: 532- 538.
5Keiko I, Tetsuo A. Differentiation of soy sauce by pattern recognition analysis of mid and Near-IR Spectra[J]. J Food Compos Anal, 1999,12 : 197-209.