Salt contents and aging period effects on the physicochemical properties and sensory quality of Korean traditional fermented soybean paste (doenjang)

Publication date: Available online 22 May 2020Source: Food BioscienceAuthor(s): Sang Sook Kim, JeongAe Heo, Yoonsook Kim, Min Jung Kim, Han Sub Kwak

Source: Food Bioscience - May 24, 2020 Category: Food Science Source Type: research