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피인용 문헌
- 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 vol.55, pp.2, 2018, https://doi.org/10.1007/s13197-017-2992-y
- Comparison of Physicochemical Characteristics and Antioxidant Activities in Commercial Gochujang Products vol.27, pp.3, 2018, https://doi.org/10.5934/kjhe.2018.27.3.223