CONSUMER PREFERENCE OF TRADITIONAL KOREAN SOY SAUCE (GANJANG) AND ITS RELATIONSHIP WITH SENSORY ATTRIBUTES AND PHYSICOCHEMICAL PROPERTIES

Consumer Preference of Traditional Korean Soy Sauce (Ganjang) and Its Relationship with Sensory Attributes and Physicochemical Properties

This study aimed to investigate the physicochemical characteristics, sensory attributes, and consumer acceptance of the Certification of Quality of Traditional Food (CQT) ganjang samples produced in different provinces of Korea.Wide variations in physicochemical properties were found Baking / Pastry Molds among the samples, especially in lipids, to

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Reinforcement Learning in Different Phases of Quantum Control

The ability to prepare a physical system in a desired quantum state is central to many areas of physics such as nuclear magnetic resonance, cold atoms, and quantum computing.Yet, preparing states quickly and with high fidelity remains a formidable challenge.In this work, we implement cutting-edge reinforcement learning (RL) techniques and show that

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