Characteristics of Korean Soybean Paste (Doenjang) Prepared by the Fermentation of Black Soybeans
Author:
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO200918839962196.pdf
Reference24 articles.
1. Soy processing influences growth of estrogen-dependent breast cancer tumors
2. Isolation and Determination of Anthocyanins in Seed Coats of Black Soybean (Glycine max (L.) Merr.)
3. Antimutagenic Activity of Isoflavones from Soybean Seeds (Glycine max Merrill)
4. Antimutagenic activity of natural phenolic compounds present in the common bean (Phaseolus vulgaris) against aflatoxin B 1
5. Comparison of Antimutagenic Activity of Phenolic Compounds in Newly Harvested and Stored Common Beans Phaseolus vulgaris against Aflatoxin B1
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1. Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation;Food Science and Biotechnology;2014-10
2. Antioxidant and antihypertensive properties of liquid and solid state fermented lentils;Food Chemistry;2013-01
3. Isolation and Characterization of a Protease-Producing Bacterium, Bacillus amyloliquefaciens P27 from Meju as a Probiotic Starter for Fermented Meat Products;Korean Journal for Food Science of Animal Resources;2010-10-31
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