Gochujang, a Korean traditional fermented soybean product: history, preparation and functionality
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
1 Online-Ressource.
- Sprache
-
Englisch
- Erschienen in
-
Gochujang, a Korean traditional fermented soybean product: history, preparation and functionality ; volume:11 ; number:1 ; day:24 ; month:10 ; year:2024 ; pages:1-16 ; date:12.2024
Journal of ethnic foods ; 11, Heft 1 (24.10.2024), 1-16, 12.2024
- Urheber
-
Jung, Su-Jin
Shin, Dong-Hwa
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
-
10.1186/s42779-024-00258-y
- URN
-
urn:nbn:de:101:1-2501112109568.934212666450
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
- 15.08.2025, 07:27 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
- Jung, Su-Jin
- Shin, Dong-Hwa
- SpringerLink (Online service)
Ähnliche Objekte (12)
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
The history and science of Chongkukjang, a Korean fermented soybean product
Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review
Nutritional composition of tauco as Indonesian fermented soybean paste
Ochratoxin A reduction ability of biocontrol agent Bacillus subtilis isolated from Korean traditional fermented food Kimchi
Impact of Bacillus in fermented soybean foods on human health
Anti-inflammatory, analgesic and acute toxicity effects of fermented soybean
Traditional Brazilian fermented foods: cultural and technological aspects
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe
Fermented foods of Southeast Asia other than soybean- or seafood-based ones
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
The history and science of Chongkukjang, a Korean fermented soybean product
Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review
Nutritional composition of tauco as Indonesian fermented soybean paste
Ochratoxin A reduction ability of biocontrol agent Bacillus subtilis isolated from Korean traditional fermented food Kimchi
Impact of Bacillus in fermented soybean foods on human health
Anti-inflammatory, analgesic and acute toxicity effects of fermented soybean
Traditional Brazilian fermented foods: cultural and technological aspects
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe
Fermented foods of Southeast Asia other than soybean- or seafood-based ones
Garlic augments the functional and nutritional behavior of Doenjang, a traditional Korean fermented soybean paste
The history and science of Chongkukjang, a Korean fermented soybean product
Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet
The Comparative Evaluation of Fermented and Non-fermented Soybean Extract on Antioxidation and Whitening
Microbial-derived salt-tolerant proteases and their applications in high-salt traditional soybean fermented foods: a review
Nutritional composition of tauco as Indonesian fermented soybean paste
Ochratoxin A reduction ability of biocontrol agent Bacillus subtilis isolated from Korean traditional fermented food Kimchi
Impact of Bacillus in fermented soybean foods on human health
Anti-inflammatory, analgesic and acute toxicity effects of fermented soybean
Traditional Brazilian fermented foods: cultural and technological aspects
Exploring tempoyak, fermented durian paste, a traditional Indonesian indigenous fermented food: typical of Malay tribe