Analysis and Comprehensive Evaluation of Free Amino Acids in Traditional Fermented Soybean Paste from Northeast of China

doi:10.3969/j.issn.1673-1689.2015.02.008

Home > Archive>Volume 34, Issue 2, 2015 >158-164. DOI:10.3969/j.issn.1673-1689.2015.02.008

Analysis and Comprehensive Evaluation of Free Amino Acids in Traditional Fermented Soybean Paste from Northeast of China
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                        10.3969/j.issn.1673-1689.2015.02.008
                    
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Abstract:

10 samples of traditional fermented soybean paste were collected from northeast of china. Comprehensive evaluation of free amino acid content were carried out by using PCA and SPSS. The main results showed that different samples had different comprehensive evaluation index of free amino acid content,the free amino acids of sample QQHE1 was the highest,followed by TL1 sample,the lowest was sample YK1.

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WU Junrui, YUE Xiqing, ZHANG Miao, WU Rina. Analysis and Comprehensive Evaluation of Free Amino Acids in Traditional Fermented Soybean Paste from Northeast of China[J]. Journal of Food Science and Biotechnology,2015,34(2):158-164.

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Online: April 16,2015
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