Unverified50% confidenceDecision RuleTime unknown
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
0
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50%
Confidence
Long-term
Relevance
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