Evaluation of the Thiamine, Riboflavin, and Niacin Contents in Fermented Soybean Processed Foods in Various Korean Provinces
Author:
Affiliation:
1. Department of Herbal Medicine Resource, Kangwon National University
2. Department Agrofood Resources, National Academy of Agricultural Sciences, Rural Development Administration
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/2022/051/JKFN051-07-688.pdf
Reference30 articles.
1. Investigation of Water-Soluble Vitamin (B1, B2, and B3) Contents in Rice, Noodles, and Sauces
2. The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste
3. Soy sauce fermentation: Microorganisms, aroma formation, and process modification
4. Riboflavin Status in a Saudi Population – A Study in Riyadh
5. The effect of cooking methods on mineral and vitamin contents of African catfish
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1. Review of physiological compounds and health benefits of soybean paste (doenjang): exploring its bioactive components;Journal of Ethnic Foods;2024-09-09
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