Classification of fermented soybean paste during fermentation by 1H nuclear magnetic resonance spectroscopy and principal component analysis

Bioscience, Biotechnology and Biochemistry

Volumn 73, Issue 3, 2009, Pages 502-507

  Yang, Seung Ok ^a   Kim, Min Su ^a   Liu, Kwang Hyun ^b   Auh, Joong Hyuck ^a   Kim, Young Suk ^c   Kwon, Dae Young ^d   Choi, Hyung Kyoon ^a  

^a Chung Ang University   (South Korea)

^b Inje University   (South Korea)

^c Ewha Womans University   (South Korea)

^d Korea Food Research Institute   (South Korea)

Author keywords

1H nuclear magnetic resonance spectroscopy (NMR); Classification; Doenjang; Fermented soybean paste; Principal component analysis

Indexed keywords

1H-NMR SPECTRUM; 1H NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY (NMR); CLASSIFICATION; DOENJANG; FERMENTED SOYBEAN PASTE; METABOLOMIC; METABOLOMICS; METHANOL EXTRACTS; NONVOLATILE;

AMINO ACIDS; BIOCHEMICAL ENGINEERING; EXTRACTION; FERMENTATION; MAGNETIC RESONANCE SPECTROMETERS; METHANOL; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PARTICLE DETECTORS; RESONANCE; SPECTRUM ANALYSIS;

PRINCIPAL COMPONENT ANALYSIS;

ORGANIC COMPOUND; WATER;

ARTICLE; CHEMISTRY; FERMENTATION; ISOLATION AND PURIFICATION; METABOLISM; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PRINCIPAL COMPONENT ANALYSIS; SOYBEAN; TIME; VOLATILIZATION;

FERMENTATION; MAGNETIC RESONANCE SPECTROSCOPY; ORGANIC CHEMICALS; PRINCIPAL COMPONENT ANALYSIS; SOYBEANS; TIME FACTORS; VOLATILIZATION; WATER;

GLYCINE MAX;

EID: 65349172986     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.80467     Document Type: Article

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