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Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars

In this study, we investigated the effects of the potential probiotic Bacillus subtilis CSY191 on the fatty acid profiles of Cheonggukjang, a fermented soybean paste, prepared using new Korean brown soybean cultivars, protein-rich cultivar (Saedanbaek), and oil-rich cultivar (Neulchan). Twelve fatty...

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Detalles Bibliográficos
Autores principales:	Cho, Kye Man, Lim, Ho-Jeong, Kim, Mi-So, Kim, Da Som, Hwang, Chung Eun, Nam, Sang Hae, Joo, Ok Soo, Lee, Byong Won, Kim, Jae Kyeom, Shin, Eui-Cheol
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Taiwan Food and Drug Administration 2016
Materias:	Original Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9328825/ https://www.ncbi.nlm.nih.gov/pubmed/28911650 http://dx.doi.org/10.1016/j.jfda.2016.07.006

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