Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive sensory analyses

Documenti analoghi

• Effect of serving temperatures on retronasal detection thresholds of capsaicin and dihydrocapsaicin among Korean consumers
  di: Juyeon Lee, et al.
  Pubblicazione: (2024)
• Influence of False Aging Period Information on Consumers' Kokumi Perception and Acceptance of Doenjang
  di: Ji‐Sun Hwang, et al.
  Pubblicazione: (2025)
• Influences of Umami Substances on Consumers' Kokumi Perception of Doenjang Soup
  di: Seung‐Hyun Lee, et al.
  Pubblicazione: (2025)
• Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers
  di: Seyeong Park, et al.
  Pubblicazione: (2025)
• Product categorization of Korean rice wine (makgeolli) compared to beer and wine using sensory evaluation methods
  di: Barry Wong, et al.
  Pubblicazione: (2024)