Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars.

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第一作者： Kye Man,Cho

第一单位： Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea.

作者： Kye Man,Cho ^[1] ; Ho-Jeong,Lim ^[1] ; Mi-So,Kim ^[1] ; Da Som,Kim ^[1] ; Chung Eun,Hwang ^[1] ; Sang Hae,Nam ^[1] ; Ok Soo,Joo ^[1] ; Byong Won,Lee ^[2] ; Jae Kyeom,Kim ^[3] ; Eui-Cheol,Shin ^[1]

作者单位： Department of Food Science, Gyeongnam National University of Science and Technology, Jinju, Republic of Korea. ^[1] Department of Functional Crop, National Institute of Crop Science, Miryang, Republic of Korea. ^[2] School of Human Environmental Sciences, University of Arkansas, Fayetteville, AR, USA. ^[3]

关键词 Cheonggukjang fatty acids fermentation soybean cultivar volatile compounds

主题词氨基酸类(Amino Acids);脂肪酸类(Fatty Acids);发酵(Fermentation)

DOI 10.1016/j.jfda.2016.07.006

PMID 28911650

发布时间 2023-12-13

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Journal of food and drug analysis

2017年25卷3期

637-653页

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Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars.

Journal of food and drug analysis

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Journal of food and drug analysis

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Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars.

Journal of food and drug analysis

相似文献

Journal of food and drug analysis

相关期刊

检索历史清除