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Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract

机译：含有黑色大蒜提取物水平的酱油优质特征及抗氧化活性

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Myoung Hyo Choi; Jae Ran Kang; Min Jung Kang; Hye Jin Sim; Chang Kwon Lee; Gyoung Min Kim; Dong Gyu Kim; Jung Hye Shin;
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1. Comparison of the Quahty Characteristics and Antioxidant Activities of the Commercial Black Garlic and Lab-Prepared Fermented and Aged Black Garlic [J] . Bo Ram You, Hye Ran Kim, Min Ji Kim, Journal of the Korean Society of Food Science and Nutrition . 2011,第3期

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2. Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values [J] . Juntae Kim, Dicky Tri Utama, Hae Seong Jeong, Journal of Animal Science and Technology . 2020,第5期

机译：用不同级别的酱油腌制的Retort Samgyetang的质量特征，并在不同的F0值处理
3. Relationships between antioxidant activity and quality indices of soy sauce: an application of multivariate analysis [J] . Ying Li, Haifeng Zhao, Mourning Zhao, International journal of food science & technology . 2010,第1期

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4. Characteristics and Antioxidant Activities of the Blue Pigment Extract Prepared From Laba Garlic [C] . Xiaodan Zhao, Delong Wang International conference on agricultural engineering and food engineering . 2012

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5. Physical characteristics of soy sauce stewed chicken parts as affected by frozen treatment, gravy ingredients, and gravy pH [D] . Prasertpakdi, Tharinee. 2000

机译：酱油炖鸡零件的物理特性受冷冻处理，肉汁成分和肉汁pH值的影响
6. Quality characteristics of retort samgyetang marinated with differentlevels of soy sauce and processed at different F [O] . Juntae Kim, Dicky Tri Utama, Hae Seong Jeong, 2020

机译：用不同的渣油渣质量特征酱油水平并在不同的f处理
7. Optimization of Soy Sauce Production Conditions with Black Garlic Extract by Response Surface Methodology [O] . Hye-Jin Shim, Min-Jung Kang, Gyeong-Min Kim, 2016

机译：响应面法用黑蒜提取物优化大豆酱生产条件

Quality Characteristics and Antioxidant Activity of Soy Sauce with Added Levels of Black Garlic Extract

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