Analysis of Quality Characteristics of Traditional and Commercial Red Pepper Pastes (Gochujang)
Crossref DOI link: https://doi.org/10.9724/kfcs.2017.33.2.137
Published Print: 2017-04-30
Update policy: https://doi.org/10.9724/crossmark_policy
Park, Sun-Young
Kim, Seulki
Hong, Sang-pil
Lim, Sang-Dong http://orcid.org/0000-0002-1500-4413
Funding for this research was provided by:
Korea Food Research Institute (E0141502-03)
Publication History
Received: 2016-11-10
Accepted: 2017-02-24
Published: 2017-04-30