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Rapid Analysis of Soy Sauce by Fourier Transform Infrared Spectroscopy

Beneficial for the seasoning-related industry! Quick and easy sample analysis is possible.

This document presents a rapid analysis of soy sauce using Fourier Transform Infrared Spectroscopy. It provides a detailed explanation using figures and tables regarding the reference methods for the analyzed parameters, the number of samples and their ranges used for the calibration curve, the number of validation samples and their ranges, as well as the results of RMSEP and RSQ. This is a useful resource, so please download it and take a look. 【Contents】 ■Introduction ■Measurement ■Results and Discussion ■Conclusion ■References *For more details, please download the PDF or feel free to contact us.

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Rapid Analysis of Soy Sauce by Fourier Transform Infrared Spectroscopy

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Our company was established in 1974 and specializes in the development and manufacturing of analytical instruments. We provide fast and reliable optimized solutions for daily management of quality and processes across the entire supply chain in the fields of agricultural products, food, pharmaceuticals, and chemical products. Our concept focuses on reducing time in production processes, utilizing raw materials more efficiently, producing stable high-quality products, and optimizing food safety, delivering high-precision and user-friendly analytical instruments to our customers.