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Author: Bo-Young Choi

4 Articles are founded.

Changes in the physicochemical characteristics of low-salt Doenjang by addition of halophytes
염생식물 첨가 저염된장의 이화학적 특성 변화
Korean J Food Preserv 2018;25(7):819-829.
https://doi.org/10.11002/kjfp.2018.25.7.819
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Change of quality properties of Doenjang according to soaking method in brine
장 담금법에 따른 된장의 품질 특성 변화
Korean J Food Preserv 2017;24(7):923-933.
https://doi.org/10.11002/kjfp.2017.24.7.923
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Physicochemical properties of Doenjang using grain type Meju fermented by Aspergillus oryzae and protease
Aspergillus oryzae와 단백질 분해효소 첨가에 따른 콩알메주 된장의 이화학적 특성 변화
Korean J Food Preserv 2017;24(5):697-706.
https://doi.org/10.11002/kjfp.2017.24.5.697
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Quality characteristics of Doenjang depending on various salt concentration during long-term fermentation period
다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화
Korean J Food Preserv 2016;23(6):788-796.
https://doi.org/10.11002/kjfp.2016.23.6.788
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August, 2026
Vol. 33, No. 4

eISSN:3022-5485





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