한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권1호
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- Pages.152-156
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- 1996
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- 0367-6293(pISSN)
전통 고추장의 맛성분
Studies on Taste Components of Traditional Kochujang
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Shin, Dong-Hwa
(Department of Food Science and Technology, Chonbuk National University) ;
- Kim, Dong-Han (Department of Food and Nutrition, Mokpo National University) ;
- Choi, Ung (Department of Food Science and Technology, Chonbuk National University) ;
- Lim, Dae-Kwan (Department of Food Science and Technology, Chonbuk National University) ;
- Lim, Mi-Sun (Department of Food and Nutrition, Mokpo National University)
- 발행 : 1996.02.28
초록
우리나라 고유의 전통 조미식품인 고추장의 품질개선과 담금 방법을 과학적으로 표준화하기 위하여 전국의 각 가정에서 담은 55점의 전통 고추장을 수집하여 맛성분 특성을 조사하였다. 고추장의 유리당은 glucose
Taste components of traditional kochujang from 55 households were investigated. The major free sugars in traditional kochujang (fermented hot pepper-soybean paste) were glucose
키워드