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Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities
Numerous varieties of doenjang are manufactured by many food companies using different ingredients and fermentation processes, and thus, the qualities such as taste and flavor are very different. Therefore, in this study, we compared many products, specifically, 19 traditional doenjang (TD) and 17 i...
में बचाया:
| में प्रकाशित: | Foods |
|---|---|
| मुख्य लेखकों: | , , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
MDPI
2021
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC8232091/ https://ncbi.nlm.nih.gov/pubmed/34203585 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10061377 |
| टैग : |
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