Quality Characteristics and Oxidative Stability of Gangwon Traditional Doenjang Fermented for Different Time
Author:
Affiliation:
1. Department of Food and Nutrition, Kangwon National University
Publisher
The Korean Society of Food Science and Nutrition
Subject
Nutrition and Dietetics,Food Science
Link
http://pdf.medrang.co.kr/JKFN/2021/050/jkfn-50-1-69.pdf
Reference20 articles.
1. AOAC. Official methods of analysis. Association of Official Analytical Chemists, Washington, DC, USA. 1990. Method 984.13.
2. Physicochemical and Sensory Characteristics of Doenjang Made by Traditional Methods
3. Change in ?-tocopherol contents, lipid oxidation and fatty acid profile in eggs enriched with linolenic acid or very long-chain ?3 polyunsaturated fatty acids after different processing methods
4. Food News. Keyword check: 2020 consumer trends on agricultural products. 2020 Aug 21 [cited 2020 Oct 6]. Available from: https://www.foodnews.news/mobile/article.html?no=138742.
5. Google Scholar. Search: (soybean paste OR doenjang) AND fermentation). 2020 [cited 2020 Oct 6]. Available from: https://scholar.google.co.kr/scholar?hl=ko&as_sdt=0%2C5&q=%28soybean+paste+OR+doenjang%29+AND+fermentation&btnG=.
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3. Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang);Molecules;2021-08-21
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