Chemical components and their impact on the organoleptic properties of herb-supplemented soy paste (doenjang)
Author:
Funder
Ministry of Education
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s10068-024-01519-x.pdf
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4. Chun BH, Kim KH, Jeong SE, Jeon CO. The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste. Food Microbiology. 86: 103329 (2020)
5. Chung HJ, Sohn KH. The changes of component in traditional Korean soy sauce during ripening period (I). Korean Journal of Food Science and Technology. 10: 29-34 (1994)
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