Effects of Prunus mume Extract and Red Pepper Powder on the Sensory Taste of Kochujang

Seog, Eun Ju; Lee, Jun Ho

doi:10.13050/foodengprog.2007.11.4.321

Food Eng. Prog. 2007; 11(4):321-325

pISSN: 1226-4768, eISSN: 2288-1247

DOI: https://doi.org/10.13050/foodengprog.2007.11.4.321

Article

Effects of Prunus mume Extract and Red Pepper Powder on the Sensory Taste of Kochujang

Eun Ju Seog¹, Jun Ho Lee¹^,^*

Author Information & Copyright ▼

¹Department of Food Science and Engineering, Daegu University, Gyeongsan, Gveongbuk 712-714, Korea

^*Corresponding author: Jun Ho Lee, Department of Food Science and Engineering, Daegu University, Gyeongsan, Gyeongbuk 712-714, Korea. Phone: +82-53-850-6535, Fax: +82-53-850-6539, E-mail: leejun@daegu.ac.kr

ⓒ Copyright 2007 Korean Society for Food Engineering. This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/4.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Published Online: Nov 30, 2007