Quality characteristics of Doenjang depending on various salt concentration during long-term fermentation period-Reference-Cited by-同舟云学术

Quality characteristics of Doenjang depending on various salt concentration during long-term fermentation period

Published:2016-12 Issue:6 Volume:23 Page:788-796
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Choi Bo-Young,Gil Na-Young,Park Shin-Young,Kim So-Young

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.6.788

Reference30 articles.

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2. Park KY Hwang KM Jung KO Lee KB 2002 Studies on the standardization of Doenjang (Korean soybean paste) 1. Standardization of manufacturing method of Doenjang by literatures. J Korean Soc Food Sci Nutr 31 343 350 10.3746/jkfn.2002.31.2.343

3. Park KY Moon SH Rhee SH 1994 Antimutagenic effect of Doenjang (Korean soy paste)-Inhibitory effect fo Doenjang stew and soup on the mutagenicity induced by aflatoxin B1. Korean J Environ Mutagens Carcinogens 14 145 152 10.1016/j.nutres.2011.12.002

4. Lee KI Park KY Ahn HK 2011 The anticancer effects of Doenjang made with various kinds of salt. Korean J Culinary Research 17 241 252 10.20878/cshr.2011.17.5.018

5. Yi JH Heo NK Choi BG Park EH Kwun SY Kim MD Hong WP Yeo SH Baek SY 2014 Isolation of fibrinolytic yeasts from Korean traditional fermented soybean. Korean J Microbiol Biotechnol 42 184 189 10.4014/kjmb.1403.03006

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