{"title":"不同制作方法对韩国传统酱油中糖、氨基酸及感官特性的研究","authors":"Kyung-Min Kim, Ji-Yoon Lee, Rak-Won Chung","doi":"10.7318/KJFC/2016.31.4.348","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":398830,"journal":{"name":"Journal of the Korean Society of Food Culture","volume":"10 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"2016-08-30","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Study on Sugar, Amino Acid, and Sensory Characteristics in Traditional Korean Gyupjang (Soy sauce) According to Different Methods\",\"authors\":\"Kyung-Min Kim, Ji-Yoon Lee, Rak-Won Chung\",\"doi\":\"10.7318/KJFC/2016.31.4.348\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":398830,\"journal\":{\"name\":\"Journal of the Korean Society of Food Culture\",\"volume\":\"10 1\",\"pages\":\"0\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2016-08-30\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Korean Society of Food Culture\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.7318/KJFC/2016.31.4.348\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Korean Society of Food Culture","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.7318/KJFC/2016.31.4.348","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}