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| Detection of Plant Pathogenic Viruses in Commercial Gochujang (Fermented Red Pepper Paste) from Korea |
| Seoyeon Ko, Na-Kyeong Kim, Hyo-Jeong Lee, Tae-Ho Ryu, Jin-Sung Hong, Rae-Dong Jeong |
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Plant Pathol J. 2020;36(5):503-508. Published online October 1, 2020 DOI: https://doi.org/10.5423/PPJ.NT.06.2020.0093 |
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Detection of Plant Pathogenic Viruses in Commercial Gochujang (Fermented Red Pepper Paste) from Korea The Plant Pathology Journal. 2020;36(5):503-508  Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste) Molecules. 2016;21(7):921 Diterpene glycosides from Korean fermented red pepper paste (gochujang) and their origin Food Chemistry. 2012;130(4):1024-1030 Aroma quality assessment of Korean fermented red pepper paste (gochujang) by aroma extract dilution analysis and headspace solid-phase microextraction–gas chromatography–olfactometry Food Chemistry. 2014;145:488-495 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 Journal of Food Science and Technology. 2017;55(2):792-801 Physicochemical, Microbial, and Volatile Compound Characteristics of Gochujang, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries Foods. 2022;11(3):375 Quantification of Biogenic Amines in 35 Korean Cottage Industry Traditional Gochujang (Fermented Red Pepper Paste) Products Foods. 2021;10(10):2370 Comparison of the quality characteristics of Korean fermented red pepper-soybean paste (Gochujang) Meju made with soybeans (Glycine max L.) germinated under dark and light conditions Food Science and Biotechnology. 2014;23(4):1223-1230 Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste Frontiers in Microbiology. 2021;11: Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste) Food Science and Biotechnology. 2017;26(2):409-418 |
