Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries

Gochujang, fermented red pepper paste, is a grain-based Korean traditional food. The quality of gochujang produced by cottage industries is not well-documented. Thus, the present study aimed to analyze the quality of gochujang from 35 traditional cottage industries for physicochemical and microbial...

Descripción completa

Detalles Bibliográficos
Autores principales: Ramalingam, Srinivasan, Bahuguna, Ashutosh, Lim, SeMi, Joe, Ah-Ryeong, Lee, Jong-Suk, Kim, So-Young, Kim, Myunghee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834593/
https://www.ncbi.nlm.nih.gov/pubmed/35159525
http://dx.doi.org/10.3390/foods11030375

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8834593/
https://www.ncbi.nlm.nih.gov/pubmed/35159525
http://dx.doi.org/10.3390/foods11030375

Ejemplares similares