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Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang)

✍ Scribed by Shruti Shukla; Hae-Kyong Park; Jong-Kyu Kim; Myunghee Kim

Book ID: 116463224
Publisher: Elsevier Science
Year: 2010
Tongue: English
Weight: 226 KB
Volume: 48
Category: Article
ISSN: 0278-6915
DOI: 10.1016/j.fct.2010.01.034

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## Background: A fermented soybean paste known as doenjang is a traditional fermented food that is widely consumed in korea. the quality of doenjang varies considerably by its basic ingredients, species of microflora, and fermentation process. the classification of predefined metabolites (e.g. amin