Flavor and Taste Properties of Fermented Soybeans with Mycelia of Tricholoma matsutake and Bacillus sp

Autor:	Da Som Kim, Hoe Sung Kim, Weon Taek Seo, Eui-Cheol Shin
Rok vydání:	2018
Předmět:	Taste Nutrition and Dietetics Electronic nose Chemistry Tricholoma matsutake Electronic tongue 04 agricultural and veterinary sciences Bacillus sp 040401 food science 0404 agricultural biotechnology Fermentation Food science Flavor Mycelium Food Science
Zdroj:	Journal of the Korean Society of Food Science and Nutrition. 47:107-115
ISSN:	2288-5978 1226-3311
DOI:	10.3746/jkfn.2018.47.1.107
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::551d4dd0b4a3360795664f61fb4424ef https://doi.org/10.3746/jkfn.2018.47.1.107 Zobrazit plný text záznamu