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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...
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| 出版年: | J Food Sci Technol |
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| 主要な著者: | , , , , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
Springer India
2016
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| 主題: | |
| オンライン･アクセス: | 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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