Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce
Soy sauce fermentation was simulated in a laboratory and subjected to 10 min of sonication. A full factorial design, including different cycles, probe size, and amplitude was used. The composition of 17 free-amino acids (FAAs) was determined by the AccQ-Tag method with fluorescent detection. Main ef...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2017
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/61672/ http://psasir.upm.edu.my/id/eprint/61672/1/Effects%20of%20sonication%20on%20the%20extraction%20of%20free-amino%20acids%20from%20moromi%20.pdf |