Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries.
传统家庭作坊生产的发酵红辣椒酱——辣椒酱的理化、微生物和挥发性化合物特性
期刊:Foods
影响因子:5.1
doi:10.3390/foods11030375
Ramalingam Srinivasan, Bahuguna Ashutosh, Lim SeMi, Joe Ah-Ryeong, Lee Jong-Suk, Kim So-Young, Kim Myunghee
