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Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang)

โœ Scribed by H.G. Kim; J.H. Hong; C.K. Song; H.W. Shin; K.O. Kim

Book ID
111406517
Publisher
Institute of Food Technologists
Year
2010
Tongue
English
Weight
350 KB
Volume
75
Category
Article
ISSN
0022-1147

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## Background: A fermented soybean paste known as doenjang is a traditional fermented food that is widely consumed in korea. the quality of doenjang varies considerably by its basic ingredients, species of microflora, and fermentation process. the classification of predefined metabolites (e.g. amin