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Bacillus sp.에 의해 발효된 된장의 항산화 효과
유은정,정윤주,최유영,임현수,송상호,최명락 여수대학교 1999 論文集 Vol.14 No.2
This study was designed for the antioxidative activity estimation of various Doenjang extracts. The antioxidative effect of the extracts was determined from malondialdehyde value produced by CCL-13. The antioxidative activity of the freezing dried extracts(BF) was higher than other extracts. Especially, SS9(BF) had the strongest antioxidative activity by 87% according to reduction ratio of malondialdehyde.