Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes
Author:
Funder
Rural Development Administration
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2018.25.7.819
Reference36 articles.
1. Quality characteristics of Doenjang by aging period;Ku;J Korean Soc Food Sci Nutr,2014
2. Increased antimutagenic and in vitro anticancer effects by adding green tea extract and bamboo salt during Deonjang fermentation;Hwang;J Korean Soc Food Sci Nutr,2007
3. Physicochemical charactaristics and antioxidatie effects of barley soybean paste (Doenjang) containing kelp extracts;Oh;J Korean Soc Food Sci Nutr,2014
4. Immunostimulatory effects of traditional Doenjang;Lee;J Korean Soc Food Sci Nutr,2011
5. Effects of soybean, Cheonggukjang and Doenjang on serum cholesterol level and weight reduction in rats fed a high-fat/high cholesterol diet;Lee;Korean J Food Preserv,2011
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Trends in Quality Characteristics Changes of Traditional Soybean Fermented Foods by Supplementary Ingredients Addition;Journal of the Korean Society of Food Science and Nutrition;2023-02-28
2. Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students;Preventive Nutrition and Food Science;2022-03-31
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