Physicochemical and biological properties of Gochujang in the presence of fermented apple products-Reference-Cited by-同舟云学术

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Physicochemical and biological properties of Gochujang in the presence of fermented apple products

Published:2019-04-30 Issue:2 Volume:26 Page:201-210
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Jo Seung-Wha,Kim Eun-Ji,Yim Eun-Jung,Kim Jin-Kyeong,Jeong Do-Youn^ORCID

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2019.26.2.201

Reference50 articles.

1. Studies on taste components of traditional Kochujang;Shin;Korean J Food Sci Technol,1996

2. Effects of hot taste preference on food intake pattern, serum lipid and antioxidative vitamin levels in Korean college students;Yu;J Korean Soc Food Nutr,1996

3. Brewing method and composition of traditional Kochujang(red pepper paste) in Junrabook-do area;Cho;J Korean Agric Chem Soc,1981

4. Studies on the physicochemical characteristics of traditional Kochujang;Shin;Korean J Food Sci Technol,1996

5. Optimization on organeoleptic properties of Kochujang with addition of persimmon fruits;Lee;J Korean Soc Food Sci Nutr,1998

Cited by 1 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Trends in Quality Characteristics Changes of Traditional Soybean Fermented Foods by Supplementary Ingredients Addition;Journal of the Korean Society of Food Science and Nutrition;2023-02-28

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