Characteristics and HMG-Co A reductase inhibitory activity of fermented red pepper soybean paste (Kochujang) prepared from red-rice and barley

Korean Journal of Microbiology and Biotechnology

Volumn 35, Issue 2, 2007, Pages 173-176

  Hyun, Kwang Uk ^a   No, Jae Duck ^a   Lim, Seong Il ^a   Cha, Seong Kwan ^a   Choi, Sin Yang ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Barley; HMG Co A reductase inhibitory activity; Kochujang; Red rice

Indexed keywords

HYDROXYMETHYLGLUTARYL COENZYME A REDUCTASE;

ACIDITY; ARTICLE; BARLEY; CHEMICAL COMPOSITION; COLORIMETRY; ENZYME INHIBITION; FERMENTATION; PEPPER; PH; PROTEIN ANALYSIS; RICE; SOYBEAN;

CAPSICUM ANNUUM VAR. ANNUUM; GLYCINE MAX; HORDEUM;

EID: 34547414095     PISSN: 1598642X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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