Evaluation of taste compounds in water-soluble extract of a doenjang (soybean paste)

Food Chemistry

Volumn 83, Issue 3, 2003, Pages 339-342

  Kim, Seung Ho ^a   Lee, Kyung Ae ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Doenjang; Soybean paste; Taste

Indexed keywords

ASPARTIC ACID; GLUTAMIC ACID; LACTIC ACID; PHENOL DERIVATIVE; PLANT EXTRACT; POTASSIUM CHLORIDE; SODIUM CHLORIDE; WATER;

ARTICLE; BITTER TASTE; CHEMICAL ANALYSIS; EVALUATION; GEL FILTRATION CHROMATOGRAPHY; SENSORY ANALYSIS; SOLUBILITY; SOYBEAN; SWEETNESS; TASTE;

GLYCINE MAX;

EID: 0041732390     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(03)00092-X     Document Type: Article

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