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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 617 - 617 (1page)
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초록· 키워드
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Doenjang is a traditional soybean-based fermented food in Korea, and different characteristics of traditional doenjang produced in different region were noted. The purpose of this study was to determine the physicochemical properties of seven traditionally-produced doenjang produced in Gangwon-do region. Physiochemical analysis including pH, moisture content, °Brix, salinity, color, acid value, TA, NH, reducing- and total sugar contents, and alcohol content were carried out according to the standard method of analysis. ... 전체 초록 보기
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