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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Prif Awduron:	Song-Hui Soung, Sunmin Lee, Seung-Hwa Lee, Hae-Jin Kim, Na-Rae Lee, Choong-Hwan Lee
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	MDPI AG 2021-06-01
Cyfres:	Foods
Pynciau:	<i>doenjang</i> non-targeted metabolite profiling biochemical phenotypes correlation analysis
Mynediad Ar-lein:	https://www.mdpi.com/2304-8158/10/6/1377
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!