| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539291 | Food Chemistry | 2011 | 9 Pages |
Abstract
⺠Changes in the water-soluble metabolites of meju during fermentation were analysed. ⺠Amino acids, peptides, and urea cycle intermediates as the major metabolites of meju. ⺠These metabolites related to the sensory quality can be used as biomarkers for meju. ⺠Based on discovering the metabolites, a tentative fermentation pathway was proposed.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Hee Joo Kang, Hye Jeong Yang, Min Jung Kim, Eun-Su Han, Hyun-Jin Kim, Dae Young Kwon,