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Nutritional, functional, and metabolomic perspectives on traditional Korean fermented soybean pastes and Jeotgal: A focused review of Jang and Jeotgal

2025-09-23

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Abstract Korean fermented soybean pastes (jang, including doenjang, ganjang, and gochujang) and jeotgal are characterized by their complex microbial ecosystems, rich nutrient composition, and notable health-promoting properties. These foods naturally generate bioactive metabolites such as isoflavones, γ-polyglutamic acid, phenolic acids, and peptides, which contribute to antioxidant, anti-inflammatory, anti-cancer...

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Literature Corpus work
46be776d-de85-536a-9b06-3f142d8d449b
DOI
10.1186/s42779-025-00294-2
Open publication

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