Cite
HARVARD Citation
Gao, Y. et al. (2015). Judgment of pure fermented soy sauce by fluorescence resonance energy transfer of OPA-tryptophan adduct. Food chemistry. pp. 122-127. [Online].
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Gao, Y. et al. (2015). Judgment of pure fermented soy sauce by fluorescence resonance energy transfer of OPA-tryptophan adduct. Food chemistry. pp. 122-127. [Online].