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KMID : 0665220060190030318
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Korean Journal of Food and Nutrition
2006 Volume.19 No. 3 p.318 ~ p.326
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Physicochemical Analysis and Sensory Evaluation of Fermented Soy Sauce from Gorosoe(Acer mono Max.) and Kojesu(Betula costata T.) Saps
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Choi Sun-Young
Sung Nak-Ju
Kim Haeng-Ja
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Abstract
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KEYWORD
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soy sauce, Gorosoe sap, Kojesu sap, amino acid, free sugar, nucleotides
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Listed journal information
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