Taste composition and biological activities of Cheonggukjang containing Rubus coreanum

Food Science and Biotechnology

Volumn 17, Issue 4, 2008, Pages 687-691

  Eun, Jung Kim ^a   Ju, Yeon Hong ^b   Seung, Ryeul Shin ^b   Ho, Jin Heo ^c   Moon, Yong Sun ^a   Sun, Hee Park ^a   Kwang, Soo Kim ^a   Yoon, Kyung Young ^a  

^a Yeungnam University   (South Korea)

^b Daegu Haany University   (South Korea)

^c Gyeongsang National University   (South Korea)

Author keywords

Biological activity; Cheonggukjang; Fermented food; Taste component

Indexed keywords

RUBUS;

EID: 56349119866     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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