Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
- Location
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Deutsche Nationalbibliothek Frankfurt am Main
- ISSN
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2045-2322
- Extent
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Online-Ressource
- Language
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Englisch
- Notes
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online resource.
- Bibliographic citation
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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
- Classification
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Naturwissenschaften
- Creator
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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
- Contributor
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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
- Rights
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Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
14.08.2025, 10:44 AM CEST
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- 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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