Effects of the Addition of Herbs on the Properties of Doenjang

Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control group (CN) by studying their metabolite profiles and antioxidant activities followed by different fermentation periods (1, 30, and 150 days, r...

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Detalles Bibliográficos
Autores principales: Lee, Sunmin, Lee, Yang-Bong, Lee, Choong-Hwan, Park, Inmyoung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227189/
https://www.ncbi.nlm.nih.gov/pubmed/34200252
http://dx.doi.org/10.3390/foods10061307

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227189/
https://www.ncbi.nlm.nih.gov/pubmed/34200252
http://dx.doi.org/10.3390/foods10061307

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