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-...

Full description

Saved in:
Bibliographic Details
Published in:Sci Rep
Main Authors: Bahuguna, Ashutosh, Shukla, Shruti, Lee, Jong Suk, Bajpai, Vivek K., Kim, So-Young, Huh, Yun Suk, Han, Young-Kyu, Kim, Myunghee
Format: Artigo
Language:Inglês
Published: Nature Publishing Group UK 2019
Subjects:
Article
Online Access: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
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items