Quality characteristics of tangerine peel Soksungjang prepared from different koji strains
Author:
Publisher
The Korean Society of Food Preservation
Subject
Food Science
Link
http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2016.23.1.117
Reference31 articles.
1. Oh HJ Lim JH Lee JY Jeon SB Kang HY Oh YS Oh YJ Lim SB 2009 Quality characteristics of jeju traditional Doenjang. The Korean Journal of Culinary Res 15 298 308 10.20878/cshr.2009.15.2.023
2. Ku KH Choi EJ Park WS 2009 Quality characteristics of Doenjang added with red pepper (Capsicum annuum L.) seed. J Korean Soc Food Sci Nutr 38 1587 1594 10.3746/jkfn.2009.38.11.1587
3. Chang M Kim IC Chang HC 2010 Effect of solar salt on the quality characteristics of Doenjang. J Korean Soc Food Sci Nutr 39 116 124 10.3746/jkfn.2010.39.1.116
4. Ku KH Park KM Kim HJ Kim YS Koo MS 2014 Quality characterics of Doenjang by aging period. J Korean Soc Food Sci Nutr 43 720 728
5. Lee S Kim DH 2012 Changes in physicochemical properties of low-salt Doenjang during fermentation. Korean J Food Sci Technol 44 529 599 10.9721/kjfst.2012.44.5.592
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