Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang)
Kim, Min Jung, Kwak, Han Sub, Jung, Hee Yeon, Kim, Sang SookLanguage:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2016.09.032
Date:
September, 2016
File:
PDF, 517 KB
english, 2016