Characteristics of korean Soybean Paste (Doenjang) prepared by the fermentation of black soybeans

Journal of Food Science and Nutrition

Volumn 14, Issue 2, 2009, Pages 134-141

  Kim, Seong Yeong ^a   Son, Heung Soo ^b   Oh, Sung Hoon ^b  

^a Korea University   (South Korea)

^b Ansan University   (South Korea)

Author keywords

B. subtilis SCB; Black soybeans; Doenjang; DPPH radical scavenging activity; Isoflavones

Indexed keywords

BACILLUS SUBTILIS; GLYCINE MAX;

EID: 79960960799     PISSN: 1226332X     EISSN: None     Source Type: Journal    
DOI: 10.3746/jfn.2009.14.2.134     Document Type: Article

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