Metabolite profiling of doenjang, fermented soybean paste, during fermentation
Hye-Jung Namgung, Hye Jung Park, In Hee Cho, Hyung-Kyoon Choi, Dae-Young Kwon, Soon‐Mi Shim +1 more
Journal of the Science of Food and Agriculture
Abstract
A set of metabolites could be determined representing the quality of doenjang during fermentation, and which might also be correlated with taste ingredients, flavour, nutrition, and physiology activities that are claimed to be dependent on the quality control of commercial doenjang.
Extracted Claims
1 claim extracted from this paper into the knowledge graph
metabolites represent quality of doenjang during fermentation
“A set of metabolites could be determined representing the quality of doenjang during fermentation, and which might also be correlated with taste ingredients, flavour, nutrition, and physiology activit...”