Effect of gamma irradiation on the physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang-Reference-Cited by-同舟云学术

Effect of gamma irradiation on the physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang

Published:2002-06 Issue:3 Volume:64 Page:245-248
ISSN:0969-806X
Container-title:Radiation Physics and Chemistry
language:en
Short-container-title:Radiation Physics and Chemistry

Author:

Byun Myung-Woo,Son Jun-Ho,Yook Hong-Sun,Jo Cheorun,Kim Dong-Ho

Publisher

Elsevier BV

Subject

Radiation

Reference15 articles.

1. Antioxidant determination by the use of a stable free radical;Blois;Nature,1958

2. Effects of gamma irradiation on physiological effectiveness of Korean medicinal herbs;Byun;Radiat. Phys. Chem.,1999

3. Changes in microbiological and general qualities irradiation Doenjang (fermented soybean paste);Byun;Food Sci. Biotechnol.,2001

4. Spectrometric assay and properties of angiotensin converting enzyme of rabbit lung;Cushman;Biochem. Phamacol.,1971

5. Angiotensin converting enzyme inhibitory effect of Doenjang fermented by B. subtilis SCB-3 isolated from Meju, Korean traditional food;Hwang;J. Korean Soc. Food Sci. Nutr.,1997

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