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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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| 出版年: | Prev Nutr Food Sci |
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| 主要な著者: | , , , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
The Korean Society of Food Science and Nutrition
2018
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| 主題: | |
| オンライン･アクセス: | 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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