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Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial <i>doenjang</i>

In this study, the physicochemical properties (pH, acidity, salinity, and soluble protein), bacterial diversities, isoflavone contents, and antioxidant activities of <i>doenjang</i> (fermented soy paste), household <i>doenjang</i> (HDJ), and commercial <i>doenjang</i> (CDJ), were assessed and compar...

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Kaydedildi:
Asıl Yazarlar: Hee Yul Lee, Du Yong Cho, Jea Gack Jung, Min Ju Kim, Jong Bin Jeong, Ji Ho Lee, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Md Azizul Haque, Kye Man Cho
Materyal Türü: Artigo
Dil:Inglês
Baskı/Yayın Bilgisi: MDPI AG 2023-04-01
Seri Bilgileri:Molecules
Konular:
<i>doenjang</i>
physicochemical
bacterial diversity
isoflavone
antioxidant activity
Online Erişim:https://www.mdpi.com/1420-3049/28/8/3516
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