Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste)

To identify the major factors contributing to the quality of commercial gochujang (fermented red pepper paste), metabolites were profiled by mass spectrometry. In principal component analysis, cereal type (wheat, brown rice, and white rice) and species of hot pepper (Capsicum annuum, C. annuum cv. C...

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Detalles Bibliográficos
Autores principales: Lee, Gyu Min, Suh, Dong Ho, Jung, Eun Sung, Lee, Choong Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2016
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273659/
https://www.ncbi.nlm.nih.gov/pubmed/27428946
http://dx.doi.org/10.3390/molecules21070921

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6273659/
https://www.ncbi.nlm.nih.gov/pubmed/27428946
http://dx.doi.org/10.3390/molecules21070921

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