2004•Journal of Food Hygiene and SafetyRequires access

Changes of Components Affecting Organoleptic Quality during the Ripening of Traditional Korean soybean Paste -Amino Nitrogen, Amino Acids, and Color-

J.G. Kim

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Key concepts: Organoleptic, Ripening, Food science, Nitrogen, Amino acid, Chemistry, Biochemistry, Organic chemistry

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Changes of Components Affecting Organoleptic Quality during the Ripening of Traditional Korean soybean Paste -Amino Nitrogen, Amino Acids, and Color- — Research Paper | ScholarLens