The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste.
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DOI: 10.1016/j.foodchem.2020.127176
Abstract: The purpose of this study was to investigate the effects of salinity on the antioxidant properties, sensory attributes, and metabolite profiles of doenjang prepared with different brine concentrations (8, 12, 16, and 20%). The oxygen… read more here.
Keywords: levels metabolomic; various salinity; effect various; salinity levels ... See more keywords