Antioxidant and nitrite scavenging ability of fermented soybean foods (Chungkukjang, Doenjang)

Journal of the Korean Society of Food Science and Nutrition

Volumn 36, Issue 12, 2007, Pages 1503-1510

  Oh, Hyun Ju ^a   Kim, Chang Soon ^a  

^a Changwon National University   (South Korea)

Author keywords

Antioxidant substances; Antioxidative effect; Chungkukjang; Doenjang; Fermented soybean foods; Nitrite scavenging ability

Indexed keywords

GLYCINE MAX;

EID: 58549116577     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2007.36.12.1503     Document Type: Article

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