Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions

This study was conducted to evaluate the effects of germinating soybeans under dark and light conditions on the quality characteristics of Korean soy sauce made with germinated soybeans. The germination rate of soybeans germinated under dark conditions (GSD) was higher than that of soybeans germinat...

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Detalles Bibliográficos
Autores principales: Choi, Ung-Kyu, Jeong, Yeon-Shin, Kwon, O-Jun, Park, Jong-Dae, Kim, Young-Chan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Molecular Diversity Preservation International (MDPI) 2011
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3233459/
https://www.ncbi.nlm.nih.gov/pubmed/22174653
http://dx.doi.org/10.3390/ijms12118105

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3233459/
https://www.ncbi.nlm.nih.gov/pubmed/22174653
http://dx.doi.org/10.3390/ijms12118105

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