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피인용 문헌
- Analysis of Quality Characteristics of Traditional and Commercial Red Pepper Pastes (Gochujang) vol.33, pp.2, 2017, https://doi.org/10.9724/kfcs.2017.33.2.137
- Changes in Quality Characteristics of Gochujang Prepared with Different Ingredients and Meju Starters vol.45, pp.6, 2016, https://doi.org/10.3746/jkfn.2016.45.6.880
- Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste) vol.87, 2016, https://doi.org/10.1016/j.foodres.2016.06.015
- 고추씨를 첨가한 즉석 고추장의 품질특성 vol.24, pp.3, 2013, https://doi.org/10.20878/cshr.2018.24.3.002