γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis
Fermented soybean paste is an indigenous food for use in cooking in East and Southeast Asia. Korea developed and used its traditional fermented foods two thousand years ago. Chungkookjang has unique characteristics such as short-term fermentation (24–72 h) without salt, and fermentation mostly with...
| Hlavní autoři: | , , , |
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| Médium: | Článek |
| Jazyk: | English |
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MDPI AG
2021-01-01
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| Edice: | Foods |
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| On-line přístup: | https://www.mdpi.com/2304-8158/10/2/221 |