Balancing salty and umami drivers of kokumi: Consumer insights from qualitative and quantitative analyses in doenjang (Korean fermented soybean paste)

International Journal of Gastronomy and Food Science 2026

View at publisher

Authors: Ji-sun Hwang, M. K. Kim

DOI: 10.1016/j.ijgfs.2026.101440

Cited by: 2

References: 26

Fields of Study & Subjects

Sensory Analysis and Statistical Methods Biochemical Analysis and Sensing Techniques Probiotics and Fermented Foods

References 26