Characteristic Analysis and Production of Short-Ripened Korean Traditional Soy Sauce Added with Rice Bran-Reference-Cited by-同舟云学术

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Characteristic Analysis and Production of Short-Ripened Korean Traditional Soy Sauce Added with Rice Bran

Published:2014-04-30 Issue:4 Volume:43 Page:550-556
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Jeong Su-Ji,Shin Mee-Jin,Jeong Seong-Yeop,Yang Hee-Jong,Jeong Do-Youn

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201417048539304.pdf

Reference34 articles.

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2. Protective Effect of Long-Term Fermented Soybeans with Abundant Bacillus subtilis on Glucose and Bone Metabolism and Memory Function in Ovariectomized Rats: Modulation of the Gut Microbiota;Foods;2023-08-04

3. Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Bacillus Species through Modulating Gut Microbiota in Estrogen-Deficient Rats;Foods;2023-03-08

4. 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

5. Alleviation of Metabolic Disturbance by Substituting Kanjang High in Bacillus for Salt through Modulation of Gut Microbiota in Estrogen-Deficient Rats;Foods;2022-06-30

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