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Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste)
The present study investigated the sensory characteristics of 31 types of gochujang, a Korean fermented chili paste, produced in various regions of Korea. Generic descriptive analysis was conducted to analyze the sensory properties of the samples. Among these, four samples were selected for consumer...
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| Udgivet i: | Food Sci Biotechnol |
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| Main Authors: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
The Korean Society of Food Science and Technology
2017
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| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6049455/ https://ncbi.nlm.nih.gov/pubmed/30263558 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-017-0056-8 |
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