Effect of the Chemical Composition of Miso (Japanese Fermented Soybean Paste) Upon the Sensory Evaluation

Analytical Letters

Volumn 52, Issue 11, 2019, Pages 1813-1827

  Wang, Shuo ^a   Tamura, Takehiro ^b   Kyouno, Nobuyuki ^b   Liu, Xiaofang ^a   Zhang, Han ^a   Akiyama, Yoshinobu ^a   Yu Chen, Jie ^a  

^a AKITA PREFECTURAL UNIVERSITY   (Japan)

^b Akita Prefectural Federation of Miso and Soy Sauce Manufacturers Cooperatives   (Japan)

Author keywords

Chemical composition; fermentation; miso; principal component analysis; sensory evaluation

Indexed keywords

EID: 85061272702     PISSN: 00032719     EISSN: 1532236X     Source Type: Journal    
DOI: 10.1080/00032719.2019.1570244     Document Type: Article

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