Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults-Reference-Cited by-同舟云学术

Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults

Published:2023-01-05 Issue:7 Volume:32 Page:949-957
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Jo Yongwoo,Lee JungJae,Kim Mina K.^ORCID

Funder

National Research Foundation of Korea

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-022-01224-7.pdf

Reference43 articles.

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4. Chung L, Chung SJ. Understanding the factors affecting the acceptance for fermented soybean products. Food Science and Biotechnology. 17: 144-150 (2008)

5. Gil NY, Kim SY, Choi HS, Park SY, Kim, JH. Investigation of quality characteristics and alcohol content in commercial Korean fermented sources. Korean Journal of Food Preservation. 23: 341-346 (2016)

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