Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative Study

Doenjang and ganjang are secondary fermented soybean products from meju (primary fermented product) following a complex fermentation process that separates the products into solid (doenjang) and liquid (ganjang) states. We performed a comparative study on gas chromatography mass spectrometry-(GC-MS)...

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Detalles Bibliográficos
Autores principales: Song, Da Hye, Chun, Byung Hee, Lee, Sunmin, Son, Su Young, Reddy, Chagam Koteswara, Mun, Ha In, Jeon, Che Ok, Lee, Choong Hwan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003076/
https://www.ncbi.nlm.nih.gov/pubmed/33803678
http://dx.doi.org/10.3390/foods10030641

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8003076/
https://www.ncbi.nlm.nih.gov/pubmed/33803678
http://dx.doi.org/10.3390/foods10030641

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