Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
- Standort
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2045-2322
- Umfang
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Online-Ressource
- Sprache
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Englisch
- Anmerkungen
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online resource.
- Erschienen in
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Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste ; volume:9 ; number:1 ; day:1 ; month:4 ; year:2019 ; pages:1-12 ; date:12.2019
Scientific reports ; 9, Heft 1 (1.4.2019), 1-12, 12.2019
- Klassifikation
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Naturwissenschaften
- Urheber
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Bahuguna, Ashutosh
Shukla, Shruti
Lee, Jong Suk
Bajpai, Vivek K.
Kim, So-Young
Huh, Yun Suk
Han, Young-Kyu
Kim, Myunghee
- Beteiligte Personen und Organisationen
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SpringerLink (Online service)
- DOI
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10.1038/s41598-019-41691-3
- URN
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urn:nbn:de:101:1-2019041722402841591513
- Rechteinformation
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
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14.08.2025, 10:44 MESZ
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Beteiligte
- Bahuguna, Ashutosh
- Shukla, Shruti
- Lee, Jong Suk
- Bajpai, Vivek K.
- Kim, So-Young
- Huh, Yun Suk
- Han, Young-Kyu
- Kim, Myunghee
- SpringerLink (Online service)
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