Changes During Processing and Sodium Chloride Supplementation on the Physical and Chemical Properties of Douchi
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.1080/10942910802256149
Reference21 articles.
1. Antioxidative Activity of Douchi (A Chinese Traditional Salt-Fermented Soybean Food) Extracts During Its Processing
2. In vitro and in vivo studies on the antioxidant activities of the aqueous extracts of Douchi (a traditional Chinese salt-fermented soybean food)
3. Angiotensin I-converting enzyme inhibitory peptides in douchi, a Chinese traditional fermented soybean product
4. Anti-α-glucosidase activity of Chinese traditionally fermented soybean (douchi)
5. Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time
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1. Comparative evaluation of commercial Douchi by different molds: biogenic amines, non-volatile and volatile compounds;Food Science and Human Wellness;2024-01
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3. Bioactive Ingredients in Traditional Fermented Food Condiments: Emerging Products for Prevention and Treatment of Obesity and Type 2 Diabetes;Journal of Food Quality;2023-07-24
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