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Wang S, Liu X, Tamura T, Kyouno N, Zhang H, Chen JY. Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy. ANAL LETT 2020. [DOI: 10.1080/00032719.2020.1858092] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
Affiliation(s)
- Shuo Wang
- Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Xiaofang Liu
- Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
- College of Food Science and Engineering, Yangzhou University, Yangzhou, Jiangsu, China
| | - Takehiro Tamura
- Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
| | - Nobuyuki Kyouno
- Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives, Akita, Japan
| | - Han Zhang
- Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
| | - Jie Yu Chen
- Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Japan
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