Comparison of Functional Components and Antioxidant Activities of Soy Sauces Brewed with Different Raw Materials

Comparison of Functional Components and Antioxidant Activities of Soy Sauces Brewed with Different Raw Materials

Using black bean, soybean and soybean meal as raw materials, soy sauce was prepared by high-salt dilution method. The quality indexes, functional components and antioxidant activities of the three soy sauce were detected by conventional methods and liquid chromatography-mass spectrometry (LC-MS/MS),...

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Bibliographic Details
Main Authors: Chunhui YANG, Wenping WANG, Dandan XU, Yuqian CUI, Yan JU, Chunyan XU, Xiaoting LÜ
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2023-07-01
Series:Shipin gongye ke-ji
Subjects:
soy sauce
black bean
soybean
polyphenol
flavone
melanoid
antioxidant activity
correlation
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100133

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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2022100133

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