Open AccessFactors affecting to the Quality of Korean Soybean Paste,Doenjang
Author(s) -
Hye-Jeoung Shim,
Jeong-hyun Yun,
Kyung-Hee Koh
Publication year - 2018
Publication title -
journal of applied biological chemistry
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.229
H-Index - 18
eISSN - 2234-7941
pISSN - 1976-0442
DOI - 10.3839/jabc.2018.050
Subject(s) - chemistry , food science , umami , antioxidant capacity , antioxidant , sensory system , principal component analysis , taste , biochemistry , statistics , mathematics , psychology , cognitive psychology
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