Changes in characteristics of low-salted kochujang with licorice (Glycyrrhiza glabra), mustard (Brassica juncea), and chitosan during fermentation

Journal of the Korean Society of Food Science and Nutrition

Volumn 39, Issue 4, 2010, Pages 560-566

  Lim, Seong Il ^a   Song, Sun Mi ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Chitosan; Kochujang; Licorice; Low salt; Mustard

Indexed keywords

BACTERIA (MICROORGANISMS); BRASSICA; BRASSICA JUNCEA; GLYCYRRHIZA; GLYCYRRHIZA GLABRA;

EID: 77957716379     PISSN: 12263311     EISSN: None     Source Type: Journal    
DOI: 10.3746/jkfn.2010.39.4.560     Document Type: Article

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