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Quality Characteristics of Jeju Traditional Doenjang

Authors :
Young-Ju Oh
Source :
Culinary Science & Hospitality Research. 15:298-308
Publication Year :
2009
Publisher :
Culinary Society of Korea, 2009.

Subjects

Subjects :
chemistry.chemical_compound
chemistry
General Earth and Planetary Sciences
Food science
Isoflavones
Quality characteristics
General Environmental Science

Details

ISSN :
24660752
Volume :
15
Database :
OpenAIRE
Journal :
Culinary Science & Hospitality Research
Accession number :
edsair.doi...........549a3f5b1a948c743178a36d214ebc48
Full Text :
https://doi.org/10.20878/cshr.2009.15.2.023
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