Salsa de soya (Spanish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Salsa de soya" in Spanish language version.

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bar.gov.ph

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  • Tseng, Yu-Hsiu; Lee, Yu-Ling; Li, Ruei-Chian; Mau, Jeng-Leun (May 2005). «Non-volatile flavour components of Ganoderma tsugae». Food Chemistry 90 (3): 409-415. doi:10.1016/j.foodchem.2004.03.054. 
  • Ouyang, Qin; Chen, Quansheng; Zhao, Jiewen; Lin, Hao (September 2013). «Determination of Amino Acid Nitrogen in Soy Sauce Using Near Infrared Spectroscopy Combined with Characteristic Variables Selection and Extreme Learning Machine». Food and Bioprocess Technology 6 (9): 2486-2493. S2CID 98448382. doi:10.1007/s11947-012-0936-0. 
  • Feng, Yunzi; Cai, Yu; Su, Guowan; Zhao, Haifeng; Wang, Chenxia; Zhao, Mouming (February 2014). «Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China». Food Chemistry 145: 126-134. PMID 24128458. doi:10.1016/j.foodchem.2013.07.072. 

flavorandfortune.com

food.gov.uk

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nih.gov

ncbi.nlm.nih.gov

  • Feng, Yunzi; Cai, Yu; Su, Guowan; Zhao, Haifeng; Wang, Chenxia; Zhao, Mouming (February 2014). «Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China». Food Chemistry 145: 126-134. PMID 24128458. doi:10.1016/j.foodchem.2013.07.072. 

semanticscholar.org

api.semanticscholar.org

  • Ouyang, Qin; Chen, Quansheng; Zhao, Jiewen; Lin, Hao (September 2013). «Determination of Amino Acid Nitrogen in Soy Sauce Using Near Infrared Spectroscopy Combined with Characteristic Variables Selection and Extreme Learning Machine». Food and Bioprocess Technology 6 (9): 2486-2493. S2CID 98448382. doi:10.1007/s11947-012-0936-0. 

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xinhuanet.com

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