Changes of Components Affecting Organoleptic Quality during the Ripening of Traditional Korean soybean Paste -Amino Nitrogen, Amino Acids, and Color-
2004
Kim, J.G. (Keimyung University, Daegu, Republic of Korea)
This study was performed to investigate the changes of amino nitrogen, total amino acids, free amino acids, and color of traditional Korean soybean paste(doen-jang) during the ripening and storage for 12 months. All of the preparation methods for osybean paste followed the recommendations of the Korea Food Research Institute. The components of soybeanpaste were analyzed at 0, 6 and 12 months.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by Korea Agricultural Science Digital Library