Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
Author:
Publisher
Springer Science and Business Media LLC
Subject
Multidisciplinary
Link
http://www.nature.com/articles/s41598-019-41691-3.pdf
Reference54 articles.
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3. Liu, J., Han, B., Deng, S., Sun, S. & Chen, J. Changes in proteases and chemical compounds in the exterior and interior of Sufu, a Chinese fermented soybean food, during manufacture. LWT- Food Sci. Technol. 87, 210–216 (2018).
4. Tamang, J. P. Naturally fermented ethnic soybean foods of India. J. Ethnic Foods 2, 8–17 (2015).
5. Lee, S. et al. Comparative evaluation of microbial diversity and metabolite profiles in Doenjang, a fermented soybean paste, during the two different industrial manufacturing processes. Food Chem. 221, 1578–1586 (2017).
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