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Effect of Drying Conditions on Nutritional Quality and In Vitro Antioxidant Activity of Traditional Doenjang
Doenjang, a major traditional Korean condiment, is often dried to reduce volume and thereby shipping cost while increasing shelf life. However, changes of nutritional and sensory properties of doenjang during processing have not been well understood. Therefore, this study aimed to evaluate how dryin...
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| Publié dans: | Prev Nutr Food Sci |
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| Auteurs principaux: | , , , |
| Format: | Artigo |
| Langue: | Inglês |
| Publié: |
The Korean Society of Food Science and Nutrition
2018
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| Sujets: | |
| Accès en ligne: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6047869/ https://ncbi.nlm.nih.gov/pubmed/30018893 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3746/pnf.2018.23.2.144 |
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