Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang

In this study, the physicochemical properties (pH, acidity, salinity, and soluble protein), bacterial diversities, isoflavone contents, and antioxidant activities of doenjang (fermented soy paste), household doenjang (HDJ), and commercial doenjang (CDJ), were assessed and compared. The values of pH...

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Detalles Bibliográficos
Autores principales: Lee, Hee Yul, Cho, Du Yong, Jung, Jea Gack, Kim, Min Ju, Jeong, Jong Bin, Lee, Ji Ho, Lee, Ga Young, Jang, Mu Yeun, Lee, Jin Hwan, Haque, Md Azizul, Cho, Kye Man
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10144870/
https://www.ncbi.nlm.nih.gov/pubmed/37110750
http://dx.doi.org/10.3390/molecules28083516

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10144870/
https://www.ncbi.nlm.nih.gov/pubmed/37110750
http://dx.doi.org/10.3390/molecules28083516

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