Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea. Wide variations in physicochemical properties were found among the samp...

Descripción completa

Detalles Bibliográficos
Autores principales: Byeon, Yang Soo, Heo, JeongAe, Park, Kwon, Chin, Young-Wook, Hong, Sang-pil, Lim, Sang-Dong, Kim, Sang Sook
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296797/
https://www.ncbi.nlm.nih.gov/pubmed/37372572
http://dx.doi.org/10.3390/foods12122361

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296797/
https://www.ncbi.nlm.nih.gov/pubmed/37372572
http://dx.doi.org/10.3390/foods12122361

Ejemplares similares