- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
-
2352-6181
- Umfang
-
Online-Ressource
- Sprache
-
Englisch
- Anmerkungen
-
online resource.
- Erschienen in
-
The history and science of Chongkukjang, a Korean fermented soybean product ; volume:6 ; number:1 ; day:17 ; month:7 ; year:2019 ; pages:1-17 ; date:12.2019
Journal of ethnic foods ; 6, Heft 1 (17.7.2019), 1-17, 12.2019
- Urheber
-
Kwon, Dae Young
Chung, Kyung Rhan
Jang, Dai-Ja
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1186/s42779-019-0004-8
- URN
-
urn:nbn:de:101:1-2020012414492746186070
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:49 MESZ
Datenpartner
Dieses Objekt wird bereitgestellt von:
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Deutsche Nationalbibliothek. Bei Fragen zum Objekt wenden Sie sich bitte an den Datenpartner.
Beteiligte
- Kwon, Dae Young
- Chung, Kyung Rhan
- Jang, Dai-Ja
- SpringerLink (Online service)
Ähnliche Objekte (12)
Gochujang, a Korean traditional fermented soybean product: history, preparation and functionality
Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet
Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Nutritional composition of tauco as Indonesian fermented soybean paste
Anti-inflammatory, analgesic and acute toxicity effects of fermented soybean
Impact of Bacillus in fermented soybean foods on human health
Influence of bacteriocin-producing Bacillus strains on quality characteristics of fermented soybean product with biogenic amine-forming lactic acid bacteria
Fermented foods of Southeast Asia other than soybean- or seafood-based ones
Inclusion effect of soybean meal, fermented soybean meal, and Saccharina japonica in extruded pellet for juvenile abalone (Haliotis discus, Reeve 1846)
Gochujang, a Korean traditional fermented soybean product: history, preparation and functionality
Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet
Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Nutritional composition of tauco as Indonesian fermented soybean paste
Anti-inflammatory, analgesic and acute toxicity effects of fermented soybean
Impact of Bacillus in fermented soybean foods on human health
Influence of bacteriocin-producing Bacillus strains on quality characteristics of fermented soybean product with biogenic amine-forming lactic acid bacteria
Fermented foods of Southeast Asia other than soybean- or seafood-based ones
Inclusion effect of soybean meal, fermented soybean meal, and Saccharina japonica in extruded pellet for juvenile abalone (Haliotis discus, Reeve 1846)
Gochujang, a Korean traditional fermented soybean product: history, preparation and functionality
Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet
Nutrikinetics of Isoflavone Metabolites After Fermented Soybean Product (Cheonggukjang) Ingestion in Ovariectomized Mice
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
Incidence and characterisation of Bacillus cereus bacteriophages from Thua Nao, a Thai fermented soybean product
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Nutritional composition of tauco as Indonesian fermented soybean paste
Anti-inflammatory, analgesic and acute toxicity effects of fermented soybean
Impact of Bacillus in fermented soybean foods on human health
Influence of bacteriocin-producing Bacillus strains on quality characteristics of fermented soybean product with biogenic amine-forming lactic acid bacteria
Fermented foods of Southeast Asia other than soybean- or seafood-based ones