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Journal of Food Quality
Volume 2017 (2017), Article ID 8314354, 8 pages
https://doi.org/10.1155/2017/8314354
Research Article

Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces

Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Laboratory for Food Quality and Safety, School of Materials Science and Mechanical Engineering, Beijing Technology & Business University (BTBU), Beijing 100048, China

Correspondence should be addressed to Yu-Yu Zhang; moc.361@2yygnahz

Received 13 June 2017; Revised 7 July 2017; Accepted 17 July 2017; Published 16 August 2017

Academic Editor: Susana Fiszman

Copyright © 2017 Li-Li Zhang et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Li-Li Zhang, Ying Sun, Yu-Yu Zhang, Bao-Guo Sun, and Hai-Tao Chen, “Determination and Quantification of 5-Hydroxymethylfurfural in Vinegars and Soy Sauces,” Journal of Food Quality, vol. 2017, Article ID 8314354, 8 pages, 2017. doi:10.1155/2017/8314354