Changes Observed in Doenjang (Soybean Paste) Containing Fermented-Rhus verniciflua Extract During Aging-Reference-Cited by-同舟云学术

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Changes Observed in Doenjang (Soybean Paste) Containing Fermented-Rhus verniciflua Extract During Aging

Published:2015-10-31 Issue:5 Volume:47 Page:599-607
ISSN:0367-6293
Container-title:Korean Journal of Food Science and Technology
language:en
Short-container-title:Korean Journal of Food Science and Technology

Author:

Choi Han-Seok,Kang Ji-Eun,Jeong Seok-Tae,Kim Chan-Woo,Kim Myung-Kon

Publisher

Korean Society of Food Science and Technology

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfst1/JAKO201534851987646.pdf

Cited by 3 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

2. Physicochemical qualities of doenjang stew sauce prepared with fermented Rhus verniciflua extract during storage, and its comparison with commercial available products in the physiological activities;Korean Journal of Food Preservation;2022-04

3. Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes;Korean Journal of Food Preservation;2018-12-31

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