History of Korean gochu, gochujang, and kimchi
The gochu (Korean red pepper) that goes into Korean traditional fermented foods such as kimchi (fermented cabbage) and gochujang (spicy red pepper paste) should have a mild spiciness and its Scoville heat unit (the unit that measures spiciness) is <1,000. The kimchi and gochujang that are fermented...
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| 主要な著者: | , , , |
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| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
BMC
2014-12-01
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| シリーズ: | Journal of Ethnic Foods |
| 主題: | |
| オンライン･アクセス: | http://www.sciencedirect.com/science/article/pii/S2352618114000043 |
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