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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 Korean traditional soybean fermented food. The characteristics of traditional doenjang differed depending on the region, which is due to the difference in the dominant microbial species involved in natural fermentation process. The objective of this study was to determine the region-specific characteristics of traditional doenjang produced in Chungcheongnam-do region using physiochemical and descriptive sensory analysis. A total of 16 doenjang were selected and physiochemical properties were analyzed following standard method of analysis. Descriptive sensory analysis using a highl^_@span style=color:#999999 ^_# ... ^_@/span^_#^_@a href=javascript:; onclick=onClickReadNode('NODE10669525');fn_statistics('Z354','null','null'); style='color:#999999;font-size:14px;text-decoration:underline;' ^_#전체 초록 보기^_@/a^_#
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