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KMID : 0613820010110060517
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Journal of Life Science
2001 Volume.11 No. 6 p.517 ~ p.522
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Taste Compounds of Small Black Bean Chungkugjang Added with Kiwi and Radish
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Shon Mi-Yae
Kwon Sun-Hwa
Seo Kwon-Il
Park Seok-Kyu
Park Jeong-Ro
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Abstract
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KEYWORD
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small black bean chungkugjang, free amino acid, organic acid, fatty acid, volatile and nucleic acid-related compound
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