Quality Characteristics of Whole Soybean Meju Doenjang Prepared with Addition Times and Starter Contents

Autor:	Seong Taek Hong, Nam Soo Han, Hyun-Ju Eom, Ik Jei Kim, Soyoung Kim, Eun Ji Jeong, Na Young Gil, Hyang-Sik Yoon
Rok vydání:	2018
Předmět:	Meju Nutrition and Dietetics Starter Chemistry Fermentation Food science Quality characteristics Food Science
Zdroj:	Journal of the Korean Society of Food Science and Nutrition. 47:1159-1168
ISSN:	2288-5978 1226-3311
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::ebc83bc63699aee030d2a7acfe097307 https://doi.org/10.3746/jkfn.2018.47.11.1159 Zobrazit plný text záznamu