Quality Characteristics of Commercial Doenjang and Traditional Doenjang

Jeong Min Lee ,  Woo Suk Bang

한국식품영양과학회 학술대회발표집

2015 .08

한국(韓國)간장의 당금중(中)의 화학적(化學的) 변화(變化) 및 당금기간(其間)에 대(對)하여

장지현

Applied Biological Chemistry

1965 .01

Growth characteristics of Bacillus .os isolated from Korean traditional soy sauce

Mi Chang ,  Hae Choon Chang

한국식품영양과학회 학술대회발표집

2011 .10

Quality Characteristics and Composition Profile of Traditional Doenjang and Manufactured Doenjang during Storage Time

Min Jung Kim ,  Hee Joo Kang ,  Jin Hee Kim 외 5명

한국식품영양과학회 학술대회발표집

2014 .10

Influence of Fermentation Time on the Nutritional and Physicochemical Properties of Traditional Soy Sauces

Dayeon Ryu ,  Byung Yong Lee ,  Eunjin Kwon 외 2명

한국식품영양과학회 학술대회발표집

2011 .10

Changes of Volatile Flavor Compounds in Traditional Soy-Sauce during Fermentation

Young-Ran Song ,  Do-Youn Jeong ,  Sang-Ho Baik

한국식품영양과학회 학술대회발표집

2012 .10

[P8-303] Longer aging time increased Antioxidant Activity Fermented of Soy Sauce

Jiale Song ,  Linnan Shao ,  Xin Zhao 외 3명

한국식품영양과학회 학술대회발표집

2009 .11

장기숙성 한식간장의 숙성 기간별 품질 특성 비교

최원석 ,  최웅규 ,  이난희

한국식품영양학회지

2019 .01

저장(貯藏)간장의 생화학적(生化學的) 연구(硏究)

장지현

Applied Biological Chemistry

1968 .01

장기 숙성된 한식간장의 맛성분 및 관능적 특성

장혁순 ,  최웅규 ,  이난희

한국식품영양학회지

2019 .01

Changes in active components of doenjang (fermented soy product) according to aging process and inhibitory effects of doenjang on lipid accumulation in liver as well as adipose tissue in mice

Young-Shin Chung ,  Kyounghun Jun ,  Jiyeon Lee 외 4명

한국식품영양과학회 학술대회발표집

2014 .10

Cytotoxic Effects of the Peptides Derived from Traditional Korean Soy Sauce on Tumor Cell Lines

Song E Kim ,  Tongkun Pai ,  Hyong Joo Lee

Food Science and Biotechnology

1998 .06

Analysis of Quality Characteristics of Regional Traditional and Commercial Soy Sauce (Ganjang)

Seulki Kim ,  Sun-Young Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

색상이 개선된 재래식 된장 개발

이시경 ,  김남대 ,  김현진 외 1명

한국식품과학회지

2002 .06

Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea

Hyun Jung Kim ,  Jae Ho Ha ,  Hyang Sook Chun 외 1명

Food Science and Biotechnology

2006 .10

Functionality Analysis on Tomato-fermented Soy Sauce

Yun-sun Kim ,  Eun-jung Yim ,  Seung-wha Jo 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Different Age Groups in Blind and Informed Consumer Acceptance Test for Korean Traditional Soy Bean Paste, Doenjang

Han Sub Kwak ,  Hee Yeun Jung ,  Mi Jeong Kim 외 2명

한국식품영양과학회 학술대회발표집

2016 .10