Quality Characteristics and Antioxidant Activity of Doenjang Made from Lipoxygenase-Free Genotypes Soybeans-Reference-Cited by-同舟云学术

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Quality Characteristics and Antioxidant Activity of Doenjang Made from Lipoxygenase-Free Genotypes Soybeans

Published:2016-01-31 Issue:1 Volume:45 Page:35-43
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:

Lee Soo-Jung,Kim In-Sung,Hu Wen-Si,Ha Eun-Seon,Chung Jong-Il,Sung Nak-Ju

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201606050646709.pdf

Reference39 articles.

1. Comparisons of the Physicochemical Characteristics of Korean Traditional Soy Sauce with Varying Soybean Seeding Periods and Regions of Production

2. Quality Characteristics and Antioxidant Activity of Commercial Doenjang and Traditional Doenjang in Korea

3. Changes in Contents of γ-Aminobutyric Acid (GABA) and Isoflavones in Traditional Korean Doenjang by Ripening Periods

Cited by 1 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. An update on the nutritional, functional, sensory characteristics of soy products, and applications of new processing strategies;Trends in Food Science & Technology;2021-06

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