The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of <i>doenjang</i>-Reference-Cited by-同舟云学术

The influence of packaging materials on the physiochemical properties, antioxidant properties, microbial community, and sensory characteristics of doenjang

Published:2022-05-02 Issue:4 Volume:37 Page:
ISSN:0887-8250
Container-title:Journal of Sensory Studies
language:en
Short-container-title:Journal of Sensory Studies

Author:

Shin Yejin¹,Suh Soo Hwan²,Kim Mina K.¹^ORCID

Affiliation:

1. Department of Food Science and Human Nutrition and K‐Food Research Center Jeonbuk National University Jeonjusi Jeollabukdo Republic of Korea

2. Food Microbiology Division at National Institute of Food and Drug Safety Evaluation Ministry of Food and Drug Safety Heungdeokgu Cheonjusi Republic of Korea

Funder

National Research Foundation of Korea

Publisher

Wiley

Subject

Sensory Systems,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/joss.12747

Reference57 articles.

1. Quality Characteristics and Antioxidant Activity of Commercial Doenjang and Traditional Doenjang in Korea

2. High-throughput sequencing of microbial communities in Poro cheese, an artisanal Mexican cheese

3. Physicochemical and Sensory Characteristics of Doenjang Made with Various Concentrations of Salt Solution

4. DADA2: High-resolution sample inference from Illumina amplicon data

5. Chunggugjang fermentation by Bacillus subtilis DC–2;Choi U. K.;J. Korean Soc. Food Sci. Nutr.,1998

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