Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
Jeong, Do-Won, Heo, Sojeong, Lee, Bitnara, Lee, Hyundong, Jeong, Keuncheol, Her, Jae-Young, Lee, Kwang-Geun, Lee, Jong-HoonVolume:
262
Language:
english
Journal:
International Journal of Food Microbiology
DOI:
10.1016/j.ijfoodmicro.2017.09.011
Date:
December, 2017
File:
PDF, 417 KB
english, 2017