Comparison of microbial diversity and metabolites on household and commercial doenjang

Author:

Yul Lee Hee,Haque Md. Azizul,Yong Cho Du,Bin Jeong Jong,Ho Lee Ji,Young Lee Ga,Yeun Jang Mu,Hwan Lee Jin,Man Cho Kye

Funder

Ministry of Education

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference52 articles.

1. Obviation of dyslipidemia by garlic oil and its organosulfur compound, diallyl disulphide, in experimental animals;Asdaq;Saudi Journal of Biological Sciences,2022

2. Acidic natural deep eutectic solvents as dual solvents and catalysts for the solubilization and deglycosylation of soybean isoflavone extracts: Genistin as a model compound;Chen;Food Chemistry,2023

3. Fungal diversity in composting process of pig manure and mushroom cultural waste based on partial sequence of large subunit rRNA;Cho;Journal of Microbiology and Biotechnology,2009

4. Comparative assessment of compositional constituents and antioxidant effects in ginseng sprouts (Panax ginseng) through aging and fermentation processes;Cho;LWT,2022

5. Iturin produced by Bacillus pumilus HY1 from Korean soybean sauce (kanjang) inhibits growth of aflatoxin producing fungi;Cho;Food Control,2009

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