Effect of black garlic on antioxidant activity and amino acids composition in Cheonggukjang-Reference-Cited by-同舟云学术

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Effect of black garlic on antioxidant activity and amino acids composition in Cheonggukjang

Published:2013-10-30 Issue:5 Volume:20 Page:643-649
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:Korean Journal of Food Preservation

Author:

Jeong Tae-Seong,Kim Jin-Hak,An Shin-Ae,Won Yong-Duk,Lee Shin-Ho

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201304260598238.pdf

Reference27 articles.

1. Effects of Chongkukjang Intake on Lipid Metabolism and Liver Function in Alcoholic Fatty Liver Rats

Cited by 5 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. Quality characteristics of milk jam with black garlic extract;Korean Journal of Food Preservation;2022-02

2. Effects of mixed culture of Bacillus subtilis and Lactobacillus acidophilus on Cheonggukjang quality;Korean Journal of Food Preservation;2018-08-31

3. Soy products fermented with sprouted garlic have increased neuroprotective activities and restore cognitive functions;Food Science and Biotechnology;2016-02

4. Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol;Korean Journal of Food Preservation;2016-02

5. Change in phytoestrogen contents and antioxidant activity during fermentation of Cheonggukjang with bitter melon;Korean Journal of Food Preservation;2015-02

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