Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce

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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...

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Bibliographic Details
Main Authors:	Goh, Kok Ming, Lai, Oi Ming, Abas, Faridah, Tan, Chin Ping
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

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