Quality Characteristics of Commercial Rice Soybean Paste
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://ocean.kisti.re.kr/downfile/crosscheck/postap/JAKO201111436232503.pdf
Reference31 articles.
1. Antioxidant and Nitrite Scavenging Ability of Fermented Soybean Foods (Chungkukjang, Doenjang)
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2. Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease;Korean Journal of Food Preservation;2017-10
3. Investigation of quality characteristics and alcohol content in commercial Korean fermented sources;Korean Journal of Food Preservation;2016-06
4. Anticancer Effects of Black Soybean Doenjang in HT-29 Human Colon Cancer Cells;Journal of the Korean Society of Food Science and Nutrition;2015-09-30
5. Quality characteristics of popped rice Doenjang prepared with Bacillus subtilis strains;Korean Journal of Food Preservation;2015-08
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