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Anti-obesity effects of gochujang products prepared using rice koji and soybean meju in rats
The Korean traditional hot sauce gochujang has been reported to have biological activities. Different kinds of gochujang products were prepared based on combinations of a fungal rice koji with two kinds of bacterial soybean mejus. Diets that included gochujang products were fed to rats and anti-obes...
Zapisane w:
| Wydane w: | J Food Sci Technol |
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| Główni autorzy: | , , , , , , |
| Format: | Artigo |
| Język: | Inglês |
| Wydane: |
Springer India
2016
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| Hasła przedmiotowe: | |
| Dostęp online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4837739/ https://ncbi.nlm.nih.gov/pubmed/27162380 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-015-2162-z |
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