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Effect of gamma irradiation on the physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Byun, Myung-Woo | - |
| dc.contributor.author | Son, Jun-Ho | - |
| dc.contributor.author | Yook, Hong-Sun | - |
| dc.contributor.author | Jo, Cheorun | - |
| dc.contributor.author | Kim, Dong-Ho | - |
| dc.date.accessioned | 2024-08-08T01:51:28Z | - |
| dc.date.available | 2024-08-08T01:51:28Z | - |
| dc.date.created | 2019-12-13 | - |
| dc.date.created | 2019-12-13 | - |
| dc.date.issued | 2002-06 | - |
| dc.identifier.citation | Radiation Physics and Chemistry, Vol.64 No.3, pp.245-248 | - |
| dc.identifier.issn | 0969-806X | - |
| dc.identifier.uri | https://hdl.handle.net/10371/208736 | - |
| dc.description.abstract | Effects of gamma irradiation on the physiological activity of Korean soybean fermented foods were investigated. Chungkookjang, the whole cooked soybean product and Doenjang, soybean paste were purchased and irradiated at 5, 10 and 20 kGy of absorbed doses. The physiological activity was evaluated by angiotensin converting enzyme inhibition, xanthine oxidase inhibition, tyrosinase inhibition and radical scavenging ability and results indicated that at 10 kGy or below did not show any significant change on physiological activities by irradiation. (C) 2002 Elsevier Science Ltd. All rights reserved. | - |
| dc.language | 영어 | - |
| dc.publisher | Pergamon Press Ltd. | - |
| dc.title | Effect of gamma irradiation on the physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang | - |
| dc.type | Article | - |
| dc.identifier.doi | 10.1016/S0969-806X(01)00492-3 | - |
| dc.citation.journaltitle | Radiation Physics and Chemistry | - |
| dc.identifier.wosid | 000176050000012 | - |
| dc.identifier.scopusid | 2-s2.0-0036222733 | - |
| dc.citation.endpage | 248 | - |
| dc.citation.number | 3 | - |
| dc.citation.startpage | 245 | - |
| dc.citation.volume | 64 | - |
| dc.description.isOpenAccess | N | - |
| dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
| dc.type.docType | Article | - |
| dc.description.journalClass | 1 | - |
| dc.subject.keywordPlus | ENZYME | - |
| dc.subject.keywordAuthor | gamma irradiation | - |
| dc.subject.keywordAuthor | soybean | - |
| dc.subject.keywordAuthor | physiological activity | - |
| dc.subject.keywordAuthor | fermented food | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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