Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jung-Gi Ryu"'
Publikováno v:
Frontiers in Microbiology, Vol 11 (2021)
Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing various nutrients. In this study, its physicochemical characteristics were identified, and its microbial communities were analyzed by high-throughput sequencing.
Externí odkaz:
https://doaj.org/article/e00e579d59414dd2992aaf9626f4f34b
Publikováno v:
Journal of Crop Science and Biotechnology. 26:359-367
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::876660dfcc6911144e33269a149b408d
https://doi.org/10.1007/s12892-022-00184-y
https://doi.org/10.1007/s12892-022-00184-y
Publikováno v:
Korean Journal of Food Preservation. 27:888-896
This study examined the quality characteristics of ‘Ganjang’ prepared with ‘Meju’ containing roasted rice additives (0%, 10%, 30%, 50%) for improving the flavor of traditional ‘Ganjang’. The differences between the flavor-enhanced ‘Ganj
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d48933fa2aefff00e66c0f7764892594
https://doi.org/10.11002/kjfp.2020.27.7.888
https://doi.org/10.11002/kjfp.2020.27.7.888
Publikováno v:
Journal of the Korean Society of International Agricultue. 28:364-370
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9531ddb31c6ef08d38b6ba56199ae451
https://doi.org/10.12719/ksia.2016.28.3.364
https://doi.org/10.12719/ksia.2016.28.3.364
Publikováno v:
Korean Journal of Crop Science. 56:293-298
Physical and structural characteristics of four local barnyardgrass flour and starch were investigated. Amylose content ranged from 6.9 to 12.5%. The BP 3563 and BP 3606 were low amylose lines, and the BP 3592 and BP 3610 showed very low amylose line
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc63ad15c8fa61872699e1440b983503
https://doi.org/10.7740/kjcs.2011.56.4.293
https://doi.org/10.7740/kjcs.2011.56.4.293