Changes in Physiochemical Properties during the Fermentation of Doenjang Prepared with Black Soybeans |
Park, Sung-Sun
(Department of Food and Nutrition, Sungshin Women's University)
Oh, Sung-Hoon (Department of Food Science and Biotechnology, Ansan College of Technology) Choi, Won-Dai (Agricultural Cooperative College) Ra, Kyung-Soo (Department of Food and Nutrition, Daegu Technical College) Suh, Hyung-Joo (Department of Food and Nutrition, Korea University) |
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