Comparison of the Biotin Contents of Traditionally and Commercially Fermented Soybean Products-Reference-Cited by-同舟云学术

Comparison of the Biotin Contents of Traditionally and Commercially Fermented Soybean Products

Published:2023-03-31 Issue:3 Volume:52 Page:268-275
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:JKFN

Author:

Pyeon Jiye¹^ORCID,Kim Dagyeong¹^ORCID,Choi Youngmin²^ORCID,Kim Younghwa¹^ORCID

Affiliation:

1. Department of Food Science and Biotechnology, Kyungsung University

2. Food and Nutrition Division, National Institute of Agricultural Sciences

Funder

Rural Development Administration

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://pdf.medrang.co.kr/JKFN/2023/052/JKFN052-03-268.pdf

Reference44 articles.

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2. Investigation of Water-Soluble Vitamin (B1, B2, B3, and B7) Contents in Beverages and Confectionery

3. Chang M, Chang HC. Characteristics of bacterial-koji and doenjang (soybean paste) made by using Bacillus subtilis DJI. Microbiol Biotechnol Lett. 2007. 35:325-333.

4. Biochemical, microbiological, and nutritional aspects of kimchi (Korean fermented vegetable products)

5. Quality Characteristics of Soy Sauces by Various Manufacturing Methods

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