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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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| 發表在: | Prev Nutr Food Sci |
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| Main Authors: | , , , |
| 格式: | Artigo |
| 語言: | Inglês |
| 出版: |
The Korean Society of Food Science and Nutrition
2018
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| 主題: | |
| 在線閱讀: | 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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