Total phenolic content, antioxidant, tyrosinase and α-glucosidase inhibitory activities of water soluble extracts of noble starter culture Doenjang, a Korean fermented soybean sauce variety

Food Control

Volumn 59, Issue , 2016, Pages 854-861

  Shukla, Shruti ^a   Park, Juyeon ^a   Kim, Dong Ho ^b   Hong, Sung Yong ^c   Lee, Joung Suk ^d   Kim, Myunghee ^a  

^a Yeungnam University   (South Korea)

^b National Agricultural Products Quality Management Service   (South Korea)

^c Korea University   (South Korea)

^d Taegu Science University   (South Korea)

Author keywords

Antioxidant activity; Doenjang; Meju; Starter culture; Tyrosinase inhibitory activity; Glucosidase inhibitory activity

Indexed keywords

ASPERGILLUS ORYZAE; BACILLUS SUBTILIS; BACTERIA (MICROORGANISMS); GLYCINE MAX; MUCOR RACEMOSUS;

EID: 84937231595     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2015.07.003     Document Type: Article

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