Comparison of Fermented Soybean Paste (Doenjang) Prepared...

Journal of Food Science 2011 Vol. 76; Iss. 3

Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds

Ye-Jin Jo, In Hee Cho, Chi Kwang Song, Hye Won Shin, Young-Suk Kim
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
76
Year:
2011
Language:
english
Pages:
1
DOI:
10.1111/j.1750-3841.2011.02068.x
File:
PDF, 1.07 MB
english, 2011
Conversion to is in progress
Conversion to is failed