A Comparison of Flavor and Taste of the Doenjang Solution by Instrumental Measurements and Sensory Evaluation based on Serving Temperature |
Heo, JeongAe
(Research Group of Cognition and Sensory Perception, Korea Food Research Institute)
Kwak, Han Sub (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) Kim, Mi Jeong (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) Kim, Min Jung (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) Kim, Yoonsook (Research Group of Nutraceuticals for Metabolic Syndrome, Korea Food Research Institute) Chang, Min-Sun (Postharvest Technology Division, National Institute of Horticultural & Herbal Science) Kim, Sang Sook (Research Group of Cognition and Sensory Perception, Korea Food Research Institute) |
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