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Journal: Foods, 2022
Volume: 11
Number: 375
375
Article: Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries
Authors: by Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-Ryeong Joe, Jong-Suk Lee, So-Young Kim and Myunghee Kim
Link: https://www.mdpi.com/2304-8158/11/3/375

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