Comparison of Quality of Korean Fermented Soybean Paste Produced in Gangwon-do

Ha-Yeon Lee ,  Jae-Geel Lim ,  Eun-Kyung Yeom 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

[P2-68] The effects of organic acids on Maillard reaction in fermented Korean soybean pastes

Seong-Il Lim ,  Eun-Jung Kwak

한국식품영양과학회 학술대회발표집

2010 .10

[S12-4] Quality Characteristics of Doenjang (Fermented Soybean Paste) Prepared with Selected Strains and Germinated Soybean, and Their Functionality

Yong-Suk Kim

한국식품영양과학회 학술대회발표집

2008 .10

옹기의 재 상용이 어간장의 품질에 미치는영향

정순경 ,  최동만 ,  정용면 외 1명

Food Science and Preservation

2010 .04

The Present Status of Kochujang (fermented hot pepper - soybean paste) in Korea and Its Future

Dong-Hwa Shin ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2004 .11

양식산 굴 첨가가 된장의 품질에 미치는 영향

김진수 ,  허민수

Applied Biological Chemistry

2004 .01

맑은 환경 위하여도 Excellence '88

한국환경기술인연합회

환경관리인연합회보

1988 .01

Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste

Sung-Won Choi ,  Jae-Sung Yang ,  Eun-A Jung 외 6명

Food Science and Biotechnology

2005 .06

Characteristics of Taste Components of Commercial Soybean Paste

Hae-Kyong Pa ,  k ,  Bogim Gil 외 1명

Food Science and Biotechnology

2002 .08

Changes in Microbiological and General Qualities in Gamma Irradiated Doenjang (Fermented Soybean Paste)

Myung-Woo Byun ,  Dong-Ho Kim ,  Hong-Sun Yook 외 2명

Food Science and Biotechnology

2001 .02

Relationship between Texture Profiles and Pasting Property in Soybean

Mi-Jung Kim ,  Jieun Kwak ,  Mi-Ra Yoon

한국식품영양과학회 학술대회발표집

2019 .10

Development of Fermented Red Ginseng Using Bacteria and Excellence Verification

Ho-Bin Kim ,  Joo-Mi Lee ,  Jin-Hee Lee 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Compositional Changes of Ganjang (Korean Soy Sauce) Fermented in Onggi (Korean earthenware) from Different Locations

Myeonggeun Oh ,  Sunyoung Pa ,  k 외 8명

한국식품영양과학회 학술대회발표집

2013 .11

Purification and Identification of Squalene Synthase Inhibitor Isolated from Fermented Soybean Paste

Sung-Won Choi ,  Dong-Seob Kim ,  Nam-Youn Hu 외 3명

Food Science and Biotechnology

2005 .02

Characteristic Flavor Compounds of Commercial Soybean Paste

Hae-Kyong Pa ,  k ,  Bogim Gil 외 1명

Food Science and Biotechnology

2003 .12

[P6-30] The Change of Anti-nutrient on Three-Step Fermented Soybean

Seon Joo Yu ,  Nam Mi Choi ,  Chung Ho Ryu 외 3명

한국식품영양과학회 학술대회발표집

2005 .10

간장, 고추장 및 된장 양념으로 발효한 진공포장 돈육의 저장기간 동안 품질 특성

진상근 ,  김일석 ,  하경희 외 3명

한국축산학회지

2005 .01

Microbiological and Physicochemical Characteristics of Different Salt Contents in Traditional Fermented Soybean Paste (Doenjang) during Fermentation

Dae Seong Yoon ,  Hyun-Hee Yu ,  Yeong Geol Won 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Understanding the Factors Affecting the Acceptance for Fermented Soybean Products

Lana Chung ,  Seo-Jin Chung

Food Science and Biotechnology

2008 .02