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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Title
Effects of sonication on the extraction of free-amino acids from moromi and application to the laboratory scale rapid fermentation of soy sauce
Authors
Keywords
Ultrasound-assisted extraction, Sonication, Free-amino acid, Fermentation, Soy sauce
Journal
FOOD CHEMISTRY
Volume 215, Issue -, Pages 200-208
Publisher
Elsevier BV
Online
2016-07-30
DOI
10.1016/j.foodchem.2016.07.146

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