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Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
Three different forms of garlic, namely, fresh garlic (2%, 6%, 10%), heat-dried (1%, 2%, 3%) and freeze-dried (1%, 2%, 3%), were supplemented in soybean paste to prepare Doenjang and further evaluated for functional, nutritional and safety aspects. Results showed a considerable antioxidant and anti-...
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| Publicado en: | Sci Rep |
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| Autores principales: | , , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
Nature Publishing Group UK
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6443795/ https://ncbi.nlm.nih.gov/pubmed/30931955 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1038/s41598-019-41691-3 |
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