Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste

Lignende værker

• Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce
  af: Jung, Ji Young, et al.
  Udgivet: (2016)
• Effects of Temperature on Bacterial Communities and Metabolites during Fermentation of Myeolchi-Aekjeot, a Traditional Korean Fermented Anchovy Sauce.
  af: Ji Young Jung, et al.
  Udgivet: (2016-01-01)
• Effect of added hydrolyzed vegetable proteins on consumers’ response for Doenjang (Korean traditional fermented soybean paste) soup
  af: Jeon, Seon-Young, et al.
  Udgivet: (2019)
• Korean Traditional Fermented Soybean Paste (Doenjang) Regulate Renin-Angiotensin System (RAS) in 3T3-L1 Adipocytes
  af: Woo, Hayoung, et al.
  Udgivet: (2020)
• Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
  af: Bahuguna, Ashutosh, et al.
  Udgivet: (2019)