Potential probiotics activity of Bacillus spp. from traditional soybean pastes and fermentation characteristics of Cheonggukjang
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2017.24.8.1168
Reference37 articles.
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3. Antidiabetic activity and enzymatic activity of commercial Doenjang certified for traditional foods.;Lee;KSBB J,2012
4. Antioxidant and fibrinolytic activities of extracts from soybean and Chungkukjang (fermented soybean paste).;Joo;Korean J Food Preserv,2011
5. Ryu S.H. 2002 Studies on antioxidative effects and antioxidative components of soybean and Chongkukjang. Ph D Thesis Inje University
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