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NTIS 바로가기Journal of sensory studies, v.33 no.2, 2018년, pp.e12323 -
Kim, Mina K. (Department of Food Science and Human Nutrition Chonbuk National University Jeonju‐) , Kwak, Han Sub (si 54896 Republic of Korea) , Kim, Mi Jeong (Research Group of Cognition and Sensory Perception Korea Food Research Institute Wanju‐) , Kim, Sang Sook (gun 55365 Republic of Korea)
AbstractThe objective of this study was to identify the drivers of liking for commercially mass‐produced doenjang (fermented soybean paste) among Korean consumers, by correlating the results from descriptive analysis and consumer acceptance testing. Ten doenjang samples were tested, seven of ...
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