Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Numerous varieties of doenjang are manufactured by many food companies using different ingredients and fermentation processes, and thus, the qualities such as taste and flavor are very different. Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 i...

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Detalles Bibliográficos
Autores principales: Soung, Song-Hui, Lee, Sunmin, Lee, Seung-Hwa, Kim, Hae-Jin, Lee, Na-Rae, 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/PMC8232091/
https://www.ncbi.nlm.nih.gov/pubmed/34203585
http://dx.doi.org/10.3390/foods10061377

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8232091/
https://www.ncbi.nlm.nih.gov/pubmed/34203585
http://dx.doi.org/10.3390/foods10061377

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