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Rapid detection of quality of Japanese fermented soy sauce using near-infrared spectroscopy.
Wang S, Tamura T, Kyouno N, Liu X, Zhang H, Akiyama Y, Chen JY. Wang S, et al. Anal Methods. 2020 May 14;12(18):2347-2354. doi: 10.1039/d0ay00521e. Anal Methods. 2020. PMID: 32930260
In total, 110 shoyu samples that had been entered in the annual soy sauce competition from 2016 to 2018 were collected and analyzed. ...PLS regression was applied to the raw and processed spectra to construct models based on a calibration set (76 shoyu samples from …
In total, 110 shoyu samples that had been entered in the annual soy sauce competition from 2016 to 2018 were collected and analyzed. …
(13)C-NMR-Based Metabolomic Profiling of Typical Asian Soy Sauces.
Kamal GM, Yuan B, Hussain AI, Wang J, Jiang B, Zhang X, Liu M. Kamal GM, et al. Molecules. 2016 Sep 2;21(9):1168. doi: 10.3390/molecules21091168. Molecules. 2016. PMID: 27598115 Free PMC article.
The concentrations of these fermentation cycle metabolites were lower in CR and Singapore Kikkoman (SK), whereas much higher in Japanese shoyu (JS) and Taiwan (China) light (TL), which depict the influence of climatic conditions. ...
The concentrations of these fermentation cycle metabolites were lower in CR and Singapore Kikkoman (SK), whereas much higher in Japanese …