# Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (<i>doenjang</i>)

> Research article (Journal of Sensory Studies, 2017) · cited 47× · AI/ML

**Wikidata**: [openalex:W2744321060](https://www.wikidata.org/wiki/openalex:W2744321060)  
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