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Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

机译：戈丘章的物理化学特征和微生物社区，传统的韩国发酵辣椒糊

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Jung-A Ryu; Eiseul Kim; Mi-Ju Kim; Shinyoung Lee; Sung-Ran Yoon; Jung-gi Ryu; Hae-Yeong Kim;
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1. Combined Effects of Heating and γ-Irradiation on the Microbiological and Sensory Characteristics of Gochujang (Korean Fermented Red Pepper Paste) Sauce During Storage [J] . Jae-Nam Park, Jin-Gyu Park, In-Jun Han, Food science and biotechnology . 2010,第5期

机译：加热和γ射线辐照对韩国辣椒酱的储藏过程中微生物和感官特性的综合影响
2. Comparison of physicochemical properties and antioxidant activities of fermented soybean-based red pepper paste, Gochujang, prepared with five different red pepper (Capsicum annuum L.) varieties [J] . Yang Hyun Jung, Lee Young Soon, Choi Il Sook Journal of Food Science and Technology . 2018,第2期

机译：发酵豆红辣椒糊，悟江果实化学性质及抗氧化活性的比较，用五种不同的红辣椒（Capsicum Annuum L.）品种制备
3. Microbiological and Organoleptic Characteristics of gochujang, Korean Traditional Red Pepper Paste Added with Different Levels of Sweet Persimmon Powder [J] . Kim Jeong Yeon, Hwang Su-Jung, Eun Jong Bang Journal of applied biological chemistry . 2011,第4期

机译：添加不同水平甜柿粉的韩国传统红辣椒酱gochujang的微生物学和感官特性
4. The Microbial Community in A Chinese Traditional Fermented Suanrou by High Throughput Sequencing [C] . Ping HU, Jianlong ZHAN, Yun CHEN, International Conference on Biological Engineering and Pharmacy . 2017

机译：通过高通量测序的中式传统发酵素嘴的微生物群落
5. Cyanogenic glycoside levels and physicochemical characteristics of flour from various Manihot esculenta (Cassava) genotypes. [D] . Niba, Lorraine Lum. 2001

机译：不同Manihot esculenta（木薯）基因型面粉的生氰苷水平和理化特性。
6. Physicochemical Characteristics and Microbial Communities in Gochujang a Traditional Korean Fermented Hot Pepper Paste [O] . Jung-A Ryu, Eiseul Kim, Mi-Ju Kim, 2020

机译：戈丘章的物理化学特征和微生物社区传统的韩国发酵辣椒糊
7. Comparison of microbial community profiling on traditional fermented soybean products (Deonjang, Gochujang) produced in Jeonbuk, Jeonnam, and Jeju province area [O] . Sung Ho Cho, Hae Suk Park, Seung Wha Jo, 2017

机译：Jeonuk，Jeonnam和Jeju省地区生产传统发酵大豆产品（Deonjang，Gouchujang）的微生物群落分析比较

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Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste

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