Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang)
Sang Sook Kim, JeongAe Heo, Yoonsook Kim, Min Jung Kim, Han Sub Kwak
Topics & Concepts
Titratable acidBrowningFood scienceChemistryFermentationSalt (chemistry)Sensory systemSensory analysisBiologyNeurosciencePhysical chemistryFood Quality and Safety StudiesNutrition, Health and Food BehaviorPhytoestrogen effects and research