Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative Study

Doenjang and ganjang are secondary fermented soybean products from meju (primary fermented product) following a complex fermentation process that separates the products into solid (doenjang) and liquid (ganjang) states. We performed a comparative study on gas chromatography mass spectrometry-(GC-MS)...

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Detalhes bibliográficos
Publicado no:Foods
Main Authors: Song, Da Hye, Chun, Byung Hee, Lee, Sunmin, Son, Su Young, Reddy, Chagam Koteswara, Mun, Ha In, Jeon, Che Ok, Lee, Choong Hwan
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI 2021
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Article
Acesso em linha:https://ncbi.nlm.nih.gov/pmc/articles/PMC8003076/
https://ncbi.nlm.nih.gov/pubmed/33803678
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10030641
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