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
Crossref DOI link: https://doi.org/10.1007/s13197-017-2992-y
Published Online: 2017-12-21
Published Print: 2018-02
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Yang, Hyun Jung
Lee, Young Soon
Choi, Il Sook http://orcid.org/0000-0002-2902-2911
Funding for this research was provided by:
Wonkwang University (2015)
License valid from 2017-12-21