Metabolomic-Based Comparison of Traditional and Industrial <i>Doenjang</i> Samples with Antioxidative Activities

Numerous varieties of <i>doenjang</i> 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 <i>doenjang</i>...

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Detalhes bibliográficos

Principais autores:	Song-Hui Soung, Sunmin Lee, Seung-Hwa Lee, Hae-Jin Kim, Na-Rae Lee, Choong-Hwan Lee
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2021-06-01
coleção:	Foods
Assuntos:	<i>doenjang</i> non-targeted metabolite profiling biochemical phenotypes correlation analysis
Acesso em linha:	https://www.mdpi.com/2304-8158/10/6/1377
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