Effects of Soybean. Cheonggukjang and Doenjang on Serum Cholesterol Level and Weight Reduction in Rats Fed a High-Fat/High-Cholesterol Diet
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201120661418101.pdf
Reference39 articles.
1. Meal-frequency effects on plasma hormone concentrations and cholesterol synthesis in humans
2. Reduced arachidonate in serum phospholipids and cholesteryl esters associated with vegetarian diets in humans
3. Biliary Steroid Excretion in Rats Fed Soybean Protein and Casein or their Amino Acid Mixtures
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1. Fermented Foods of Korea and Their Functionalities;Fermentation;2022-11-15
2. Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang;International Journal of Molecular Sciences;2021-05-27
3. Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes;Korean Journal of Food Preservation;2018-12-31
4. Physicochemical Characteristics and Antioxidative Effects of Barley Soybean Paste (Doenjang) Containing Kelp Extracts;Journal of the Korean Society of Food Science and Nutrition;2014-12-31
5. Antioxidant Activities and Changes in trans-Resveratrol and Indigestible Oligosaccharides according to Fermentation Periods in Cheonggukjang;Journal of the Korean Society of Food Science and Nutrition;2014-02-28
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