Enhancement of Chitooligosaccharides in Doenjang (Soybean Paste) and Kanjang (Soy Sauce) using Bacillus subtilis Koji and Rhizopus oryzae Koji |
Eum, Byong-Wook
(Department of Food Science and Technology, College of Agriculture and Life Sciences, Seoul National University)
Kwak, Bo-Yeon (Korea Food Research Institute) Kim, Soon-Young (Department of Food Science and Technology, College of Agriculture and Life Sciences, Seoul National University) Shon, Dong-Hwa (Korea Food Research Institute) Lee, Ke-Ho (Department of Food Science and Technology, College of Agriculture and Life Sciences, Seoul National University) |
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