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J-GLOBAL ID：202002223322097499   Reference number：20A1085469

Rapid detection of quality of Japanese fermented soy sauce using near-infrared spectroscopy

近赤外分光法を用いた日本発酵醤油の品質の迅速検出【JST・京大機械翻訳】

Author (7)： Wang Shuo (Laboratory of Food Quality Science, Department of Biotechnology, Faculty of Bioresource Sciences, Akita Prefectural University, Akita 010-0195, Japan. [e-mail]) ,  Tamura Takehiro ,  Kyouno Nobuyuki ,  Liu Xiaofang ,  Zhang Han ,  Akiyama Yoshinobu ,  Chen Jie Yu
Material： Analytical Methods  (Anal Methods)
Volume： 12  Issue： 18  Page： 2347-2354  Publication year： 2020 
JST Material Number： W2324A  ISSN： 1759-9660  CODEN： AMNECT  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： This study investigated the fe...

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Thesaurus term： quality control ,  pretreatment ,  *Fermentation ,  spectrum ,  *soy sauce ,  transmissivity ,  bias ,  derivative ,  *near infrared spectroscopy ,  partial least squares method ,  transmission spectrum ,  sensory properties ,  wavelength range

JST classification (5)： Food analysis  (FJ01030U) ,  Miscellaneous analytical methods of organic compounds  (CC08034J) ,  Analysis of drugs  (GV01040Q) ,  Infrared spectra,Raman scattering and Raman scattering of organic compounds  (BM08064T) ,  Physical analysis of organic compounds  (CC03034A)

Terms in the title (4)： 近赤外分光法 ,  日本 ,  発酵 ,  醤油