Physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar-Reference-Cited by-同舟云学术

Physicochemical characteristics and storage stabilities of soy sauce and soybean paste sauce added with extracts of pear and sugar

Published:2015-08 Issue:4 Volume:22 Page:465-474
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Park Yeon-Ok

Funder

Song Won College

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2015.22.4.465

Reference43 articles.

1. Ahn YB Kang KM Kim JH Park LY Lee SH Quality characteristics of fermented wild grass juice J Korean Soc Food Sci Nutr 2014 43 1731 1736 10.3746/jkfn.2014.43.11.1731

2. Kim JB Story of our pear, National Institute of Horticultural & Herbal Science Horticulture research. Suwon. Korea 2003 18 22

3. Zhang UB Choi HJ Han HS Park JH Son JH Bae JH Seong TS An BJ Kim HG Choi C Chemical structure of polyphenol isolated from Korean pear (Pyrus pyrifolia Nakai) Korean J Food Sci Tech 2003 35 959 967

4. Rosa M Raybaudi M Jonathan MM Olga MB Antimicrobial activity of malic acid against Listeria monocytogenes, Salmonella Enteritidis and Escherichia coli O157:H7 in apple, pear and melon juices Food Control 2009 20 105 112

5. Kim DC Chae HJ In MJ Fermentation characteristics of Korean pear (Pyrus pyrifolia Nakai) puree by the Leuconostoc mesenteroides 51-3 strain isolated from kimchi Afr J biotech 2010 9 5735 5738

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