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Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties
The purposes of this study were to identify physicochemical properties and evaluate bioactive compound levels and antioxidant characteristics at 30 day intervals during the 90 days of fermentation of gochujang fortified with five different varieties of red pepper: Juktoma pepper (RP1), facing heaven...
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| Publicado no: | J Food Sci Technol |
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| Main Authors: | , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2017
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5785406/ https://ncbi.nlm.nih.gov/pubmed/29391645 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2992-y |
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