Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste

Three different forms of garlic, namely, fresh garlic (2%, 6%, 10%), heat-dried (1%, 2%, 3%) and freeze-dried (1%, 2%, 3%), were supplemented in soybean paste to prepare Doenjang and further evaluated for functional, nutritional and safety aspects. Results showed a considerable antioxidant and anti-...

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Detalles Bibliográficos
Autores principales: Bahuguna, Ashutosh, Shukla, Shruti, Lee, Jong Suk, Bajpai, Vivek K., Kim, So-Young, Huh, Yun Suk, Han, Young-Kyu, Kim, Myunghee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6443795/
https://www.ncbi.nlm.nih.gov/pubmed/30931955
http://dx.doi.org/10.1038/s41598-019-41691-3

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6443795/
https://www.ncbi.nlm.nih.gov/pubmed/30931955
http://dx.doi.org/10.1038/s41598-019-41691-3

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