Judgment of pure fermented soy sauce by fluorescence resonance energy transfer of OPA-tryptophan adduct

Food Chemistry

Volumn 178, Issue , 2015, Pages 122-127

  Gao, You Syuan ^a   Hsieh, Bo Chuan ^a   Cheng, Tzong Jih ^a   Chen, Richie L C ^a  

^a NATIONAL TAIWAN UNIVERSITY   (Taiwan)

Author keywords

Flow injection analysis (FIA); Fluorescence resonance energy transfer (FRET); o Phthalaldehyde (OPA); Soy sauce; Tryptophan

Indexed keywords

CAPILLARY ELECTROPHORESIS; ENERGY TRANSFER; FLUORESCENCE; RESONANCE;

FLOW-INJECTION ANALYSIS; FLUORESCENCE RESONANCE ENERGY TRANSFER; O-PHTHALALDEHYDE; SOY SAUCE; TRYPTOPHAN;

AMINO ACIDS;

PHTHALALDEHYDE; TRYPTOPHAN; AMINO ACID;

ARTICLE; CAPILLARY ELECTROPHORESIS; FERMENTATION; FLOW INJECTION ANALYSIS; FLUORESCENCE RESONANCE ENERGY TRANSFER; HYDROLYSIS; SOY SAUCE; SOYBEAN; ANALYSIS; CHEMISTRY; PROCEDURES; SOY FOOD;

AMINO ACIDS; FERMENTATION; FLOW INJECTION ANALYSIS; FLUORESCENCE RESONANCE ENERGY TRANSFER; O-PHTHALALDEHYDE; SOY FOODS; TRYPTOPHAN;

EID: 84921865845     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2015.01.028     Document Type: Article

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