The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste

Published 2020 View Full Article

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Title
The effect of various salinity levels on metabolomic profiles, antioxidant capacities and sensory attributes of doenjang, a fermented soybean paste
Authors
Keywords
Fermented soybean paste, Salinity, Metabolite profile, Antioxidant properties, Sensory properties
Journal
FOOD CHEMISTRY
Volume -, Issue -, Pages 127176
Publisher
Elsevier BV
Online
2020-05-29
DOI
10.1016/j.foodchem.2020.127176

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