Studies on the Lipids in Korean Soybean Fermented Foods -II. Changes of Lipid Composition during Daenjang Fermentation (Ripening)- (한국장류식품(韓國醬類食品)의 지질성분(脂質成分)에 관한 연구(硏究) -2. 된장 발효숙성중(醱酵熟成中)의 지질성분변화(脂質成分變化)-)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.14 no.1
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- pp.67-71
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- 1985