Journal of Food Quality / 2017 / Article / Fig 1

Research Article

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

Figure 1

(a) A representative standard solution. (b) A representative vinegar sample. (c) A representative soy sauce sample; standard 5-hydroxymethylfurfural (HMF) (d) determined by high-performance liquid chromatography (HPLC) spectrograms (284 nm).
(a)
(b)
(c)
(d)

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