Investigation of quality characteristics and alcohol content in commercial Korean fermented sources-Reference-Cited by-同舟云学术

Investigation of quality characteristics and alcohol content in commercial Korean fermented sources

Published:2016-06 Issue:3 Volume:23 Page:341-346
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Gil Na-Young,Kim So-Young,Choi Hye-Sun,Park Shin-Young,Kim Jae-Hyun

Funder

Rural Development Administration

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.3.341

Reference27 articles.

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2. Lee SW Park YW Chang PS Lee JH 2010 Isoflavone distribution and β-glucosidase activity in home-made and factory-produced Doenjang. Korean J Food Sci Technol 42 125 129

3. Chae HJ In MJ Kim MH 1997 Production and characteristics of enzymatically hydrolyzed soy sauce by the treatment using proteases. J Korean Soc Food Sci Nutr 26 784 787

4. Jin SK Kim IS Hah KH Park KH Kim IJ Lee JR 2006 Changes of pH, acidity, pretense activity and microorganism on sauces using a Korean traditional seasonings during cold storage. Korean J Food Sci Ani Resour 26 159 165

5. Kim DH Kang SW Kim SH 1999 Production of korean traditional soy sauce from Rhizopus stolonifer inoculated grain type meju. Korean J Food Sci Technol 31 757 763

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