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Quality Characteristics of Doenjang (Soybean Paste) Prepared with Germinated Regular Soybean and Black Soybean

机译：用发芽的常规大豆和黑色大豆制备斗震（大豆糊）的质量特征

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Hyeong-Eun Kim; Song-Yi Han; Jin-Bo Jung; Jong-Min Ko; Yong-Suk Kim;
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年度 2011
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1. Quality characteristics of doenjang (soybean paste) prepared with germinated regular soybean and black soybean. [J] . Hyeong-Eun Kim Song-Yi Han Jin-Bo Jung Jong-Min Ko Yong-Suk Kim Korean Journal of Food Science and Technology . 2011,第3期

机译：发芽的常规大豆和黑大豆制得的豆酱的质量特性。
2. Characteristics of Korean soybean paste (Doenjang) prepared by the fermentation of black soybeans. [J] . Seong Yeong Kim, Heung-Soo Son, Sung Hoon Oh Journal of Food Science and Nutrition . 2009,第2期

机译：黑豆发酵制得的韩国豆酱（Doenjang）的特性。
3. Control of aflatoxin and characteristics of the quality in Doenjang(soybean paste) prepared with antifungal bacteria [J] . Kil-Jin Kang, Jong-Hoon Park, Jung-Il Cho Korean Journal of Food Science and Technology . 2000,第6期

机译：黄曲霉毒素的控制及其由抗真菌细菌制得的豆酱的质量特征
4. Development and Quality of Tofu Analogue Prepared from Whole Soybeans [C] . Fuh-Juin Kao, Nan-Wei Su, Min-Hsiung Lee Symposium on chemistry, texture, and flavor of soy . 2010

机译：大豆制备的豆腐类似物的开发和质量
5. Natural air Drying and Storage of Soybean Seed and Implications on Germination Rates, Vigor, and Oil Quality [D] . Young, Zachary. 2017

机译：天然干燥和贮藏大豆种子及其对发芽率，活力和油品质的影响
6. Comparative Study on the Hypoglycemic and Antioxidative Effects of Fermented Paste (Doenjang) Prepared from Soybean and Brown Rice Mixed with Rice Bran or Red Ginseng Marc in Mice Fed with High Fat Diet [O] . Soo Im Chung, Catherine W. Rico, Mi Young Kang 2014

机译：大豆和糙米与米糠或红参粉混合制成的高脂饮食小鼠的发酵糊（Doenjang）的降血糖和抗氧化作用的比较研究
7. Effects of Adding the Eluate and Paste of Boiled Black Soybeans and Konnyaku Sol on the Quality of Black Soybean Jelly [O] . Tomoko Kimura, Mieko Kagaya, Shiho Kito, 2010

机译：用煮的黑豆洗脱液和康涅库普溶胶对黑豆果冻质量的影响

Quality Characteristics of Doenjang (Soybean Paste) Prepared with Germinated Regular Soybean and Black Soybean

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