Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy
Abstract
Miso, the Japanese fermented soybean paste, an essential seasoning for preparing washoku, is gaining increased international recognition. Miso quality is normally evaluated by a panel of sensory...
Paper Details
Title
Rapid Detection of the Quality of Miso (Japanese Fermented Soybean Paste) Using Visible/Near-Infrared Spectroscopy
Published Date
Dec 11, 2020
Journal
Volume
54
Issue
14
Pages
2304 - 2314
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Notes
History