Analysis of Oligosaccharides in Korean Fermented Soybean Products by the Combination of Mass Spectrometry and Gas Chromatography.
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DOI: 10.1021/acs.jafc.2c07582
Abstract: Doenjang (fermented soybean paste) and ganjang (soy sauce) are traditional fermented foods that are widely consumed in Korea. The oligosaccharides found in soybean and its fermented foods have great potential to improve the quality of… read more here.
Keywords: gas chromatography; soybean products; mass spectrometry; fermented soybean ... See more keywords