Metabolite profiling of doenjang, fermented soybean paste, during fermentation

Journal of the Science of Food and Agriculture

Volumn 90, Issue 11, 2010, Pages 1926-1935

  Namgung, Hye Jung ^a   Park, Hye Jung ^a   Cho, In Hee ^a   Choi, Hyung Kyoon ^b   Kwon, Dae Young ^c   Shim, Soon Mi ^a   Kim, Young Suk ^a  

^a Ewha Womans University   (South Korea)

^b Chung Ang University   (South Korea)

^c Korea Food Research Institute   (South Korea)

Author keywords

Amino acids; Fatty acids; Fermented soybean paste; GC MS; Metabolites; Organic acids; PCA; Sugars and sugar derivatives

Indexed keywords

ACID; AMINO ACID; FATTY ACID; PLANT MEDICINAL PRODUCT;

ARTICLE; BACTERIUM; CHEMISTRY; FAT INTAKE; FERMENTATION; FOOD CONTROL; FUNGUS; METABOLISM; METABOLOMICS; PRINCIPAL COMPONENT ANALYSIS; SOYBEAN; SUGAR INTAKE;

ACIDS; AMINO ACIDS; BACTERIA; DIETARY FATS; DIETARY SUCROSE; FATTY ACIDS; FERMENTATION; FOOD MICROBIOLOGY; FUNGI; METABOLOMICS; PLANT PREPARATIONS; PRINCIPAL COMPONENT ANALYSIS; SOY FOODS; SOYBEANS;

GLYCINE MAX;

EID: 77954420701     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.4036     Document Type: Article

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