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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...

Täydet tiedot

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Bibliografiset tiedot
Julkaisussa:J Food Sci Technol
Päätekijät: Yang, Hyun Jung, Lee, Young Soon, Choi, Il Sook
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Springer India 2017
Aiheet:
Linkit: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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