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Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties.
Yang, Hyun Jung; Lee, Young Soon; Choi, Il Sook.
Affiliation
  • Yang HJ; 1Department of Food and Nutrition, Kyung Hee University, 24 Kyungheedae-ro, Hoegi-dong, Dongdaemun-gu, Seoul, 130-701 South Korea.
  • Lee YS; 1Department of Food and Nutrition, Kyung Hee University, 24 Kyungheedae-ro, Hoegi-dong, Dongdaemun-gu, Seoul, 130-701 South Korea.
  • Choi IS; 2Department of Food and Nutrition, Wonkwang University, 460 Iksandae-ro, Sin-dong, Iksan, Jeollabuk-do 570-749 South Korea.
J Food Sci Technol ; 55(2): 792-801, 2018 Feb.
Article in En | MEDLINE | ID: mdl-29391645
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: J Food Sci Technol Year: 2018 Document type: Article Country of publication: India
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Full text: 1 Collection: 01-internacional Database: MEDLINE Type of study: Prognostic_studies Language: En Journal: J Food Sci Technol Year: 2018 Document type: Article Country of publication: India