Aroma components of traditional Korean soy sauce and soybean paste fermented with the same Meju

Aroma components of traditional Korean soy sauce and soybean paste fermented with the same Meju

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Veröffentlicht in:Journal of microbiology and biotechnology 1996-08, Vol.6 (4)
Hauptverfasser: Seo, J.S, Chang, H.G, Ji, W.D, Lee, E.J, Kim, J.K. (Yeungnam University, Kyungsan (Korea Republic). Department of Applied Microbiology), Choi, M.R. (Yosu Fisheries National University, Yosu (Korea Republic). Department of Biological Engineering), Kim, H.J. (Gyeongsang National University, Chinju (Korea Republic). Department of Economics Education)
Format: Artikel
Sprache:eng
Schlagworte:
ALIMENT FERMENTE
ALIMENTOS FERMENTADOS
CHEMICAL COMPOSITION
COMPOSICION QUIMICA
COMPOSITION CHIMIQUE
FERMENTACION
FERMENTATION
FERMENTED FOODS
KOREA REPUBLIC
ODEUR
OLOR
REPUBLICA DE COREA
REPUBLIQUE DE COREE
SMELL
SOJA
SOYBEANS
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ISSN:1017-7825