Quality Characteristics of Doenjang by Aging Period-Reference-Cited by-同舟云学术

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Quality Characteristics of Doenjang by Aging Period

Published:2014-05-31 Issue:5 Volume:43 Page:720-728
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Ku Kyung-Hyung,Park Kyungmin,Kim Hyun Jung,Kim Yoonsook,Koo Minseon

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201417048539257.pdf

Reference23 articles.

Cited by 13 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. Comparison of the quality characteristics and microbial community of traditional doenjang across fermentation places;Korean Journal of Food Preservation;2022-12

2. Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang);Molecules;2021-08-21

3. Quality Characteristics and Oxidative Stability of Gangwon Traditional Doenjang Fermented for Different Time;Journal of the Korean Society of Food Science and Nutrition;2021-01-31

4. Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang);Food Bioscience;2020-08

5. The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin;Food Science and Biotechnology;2020-05-03

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