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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Autors principals:	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
Format:	Artigo
Idioma:	Inglês
Publicat:	MDPI AG 2023-04-01
Col·lecció:	Molecules
Matèries:	<i>doenjang</i> physicochemical bacterial diversity isoflavone antioxidant activity
Accés en línia:	https://www.mdpi.com/1420-3049/28/8/3516
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