The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste
Sang Sook Kim, Han Sub Kwak, Mi Jeong Kim, Mi Jeong Kim
Topics & Concepts
ChemistryFood scienceUmamiOxygen radical absorbance capacityAntioxidantMetaboliteFermentationTasteDPPHBiochemistryPhytoestrogen effects and researchFood Quality and Safety StudiesNutrition, Health and Food Behavior