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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...
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| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2021
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| Assuntos: | |
| Acesso em linha: | 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 |
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