Superseded95% confidenceFactTime unknown
酱油看氨基酸态氮指标：特级≥0.8g/100ml，一级≥0.7，二级≥0.55，三级≥0.4。数值越高鲜味越足，凉拌和蘸食建议选特级
1
Sources
95%
Confidence
Long-term
Relevance
-
First Seen
This knowledge claim has been superseded by newer content
酿造酱油看氨基酸态氮含量：≥0.8g/100ml为特级，≥0.7为一级，≥0.55为二级，特级鲜味最足，凉拌生食优选特级Sources
Related Entities
Cite This Claim
Stable URI
https://kongchang.com/claim/377955API
curl https://kongchang.com/api/v1/knowledge/claims/377955MCP
get_claim(id=377955)