Nutritional, functional, and metabolomic perspectives on traditional Korean fermented soybean pastes and Jeotgal: A focused review of Jang and Jeotgal
- DOI
- 10.1186/s42779-025-00294-2
- Published
- 2025-09-23
- Container
- Journal of Ethnic Foods
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1186/s42779-025-00294-2,
title = {Nutritional, functional, and metabolomic perspectives on traditional Korean fermented soybean pastes and Jeotgal: A focused review of Jang and Jeotgal},
author = {Yu Ra Lee and Sang-Hoon Lee},
year = {2025},
journal = {Journal of Ethnic Foods},
doi = {10.1186/s42779-025-00294-2},
url = {https://doi.org/10.1186/s42779-025-00294-2}
}RIS
TY - JOUR TI - Nutritional, functional, and metabolomic perspectives on traditional Korean fermented soybean pastes and Jeotgal: A focused review of Jang and Jeotgal AU - Yu Ra Lee AU - Sang-Hoon Lee PY - 2025 JO - Journal of Ethnic Foods DO - 10.1186/s42779-025-00294-2 UR - https://doi.org/10.1186/s42779-025-00294-2 ER -
APA
Lee, Y. R., & Lee, S. (2025). Nutritional, functional, and metabolomic perspectives on traditional Korean fermented soybean pastes and Jeotgal: A focused review of Jang and Jeotgal. Journal of Ethnic Foods. https://doi.org/10.1186/s42779-025-00294-2
Source records
- crossref · retrieved 2026-11-10T12:36:51.761Z