Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties ofDoenjang, a Traditional Korean Soybean Fermented Sauce Variety-Reference-Cited by-同舟云学术

Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties ofDoenjang, a Traditional Korean Soybean Fermented Sauce Variety

Published:2015-07-03 Issue:8 Volume:80 Page:M1794-M1803
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Shukla Shruti¹,Lee Jong Suk¹,Park Hae-Kyong¹,Yoo Jung-Ah²,Hong Sung-Yong³,Kim Jong-Kyu¹,Kim Myunghee¹

Affiliation:

1. Dept. of Food Science and Technology; Yeungnam Univ., 280 Daehak-ro; Gyeongsan Gyeongsangbuk-do 712-749 Republic of Korea

2. Dept. of Agricultural Environmental Research and Extension Services; Gyeongsangbuk-do Agricultural Research, 189 Dongho-dong; Buk-gu Daegu 702-708 Republic of Korea

3. Dept. of Food and Nutrition; Korea Univ; 145 Anam-ro, Seongbuk-gu, Seoul 136-703 Republic of Korea

Funder

Yeungnam Univ. Research Grant in 2012

Technology Development Program for Agriculture and Forestry, Ministry for Food, Agriculture, Forestry and Fisheries, Republic of Korea

Publisher

Wiley

Subject

Food Science

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