In soy sauce, non-volatile compounds are widely present and mostly include free amino acids, 5′-nucleotides, small peptides, soluble saccharides, and polyols.
ExplanIn soy sauce, non-volatile compounds are widely present and mostly include free amino acids, 5′-nucleotides, small peptides, soluble saccharides, and polyols.ation:
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Answer:
In soy sauce, non-volatile compounds are widely present and mostly include free amino acids, 5′-nucleotides, small peptides, soluble saccharides, and polyols.
Explanation:
Answer:
ExplanIn soy sauce, non-volatile compounds are widely present and mostly include free amino acids, 5′-nucleotides, small peptides, soluble saccharides, and polyols.ation: