Gochujang: Bumbu dari Segala Bumbu Masakan Korea

DAFTAR PUSTAKA

Jang S, Kim Y, Park J, Park Y. 2011. Analysis of microflora in gochujang, Korean traditional fermented food. Food Science Biotechnology. 20(5): 1435-1440.

Kwon DY, Chung KR, Yang H, Jang D. 2015. Gochujang (Korean red pepper paste): a Korean ethnic sauce, its role and history. J Ethnic Foods. 2(1): 29-35.  

Yang HJ, Lee YS, Choi IS. 2018. 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 Food Science Technology. 55(2): 792-801.