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논문 기본 정보
- 자료유형
- 학술대회자료
- 저자정보
- 발행연도
- 2021.10
- 수록면
- 618 - 618 (1page)
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초록· 키워드
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The purpose of this study was to compare the difference in physiochemical properties of doenjang samples produced in Gyeonggi region. Seven traditionally-produced doenjang samples were included in this study. The physiochemical properties of doenjang were determined including pH, moisture, sugar content, salinity, color (L*, a*, b*), acid value, TA, NH₃-N, reducing sugar, total sugar, and alcohol using standard method of analysis. The D1 showed the highest in pH with 5.83 and D5 was the lowest with 4.6. The D1 showed the highest ... 전체 초록 보기
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