{"title":"韩国江原道出产的传统韩植道恩章的理化特性和酶活性","authors":"Hyejin Cho, In-Seo Hwang, MinaK. Kim","doi":"10.9721/kjfst.2023.55.6.537","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":17861,"journal":{"name":"Korean Journal of Food Science and Technology","volume":"105 6","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2023-12-31","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Physiochemical characteristics and enzymatic activities of traditional Hansik-doenjang produced in Gangwon Province, Korea\",\"authors\":\"Hyejin Cho, In-Seo Hwang, MinaK. Kim\",\"doi\":\"10.9721/kjfst.2023.55.6.537\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":17861,\"journal\":{\"name\":\"Korean Journal of Food Science and Technology\",\"volume\":\"105 6\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2023-12-31\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean Journal of Food Science and Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.9721/kjfst.2023.55.6.537\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"Agricultural and Biological Sciences\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean Journal of Food Science and Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.9721/kjfst.2023.55.6.537","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"Agricultural and Biological Sciences","Score":null,"Total":0}
期刊介绍:
The Korean Journal of Food Science and Technology (Korean J. Food Sci. Technol.; KJFST), a journal published bimonthly by the Korean Society of Food Science and Technology (KoSFoST). The topics covered in the KJFST include all the scientific and technological aspects of foods relevant to traditional Korean foods, food (bio)chemistry, microbiology, technology, and health aspects of foods.