Lactic Acid, Ethylalcohol and 4-Ethylguaiacol Contents of Rapid Fermentation of Sardine Soy Sauce Prepared by Using Immobilized Whole Cells (고정화균체를 이용하여 속성 발효시킨 정어리 어간장의 젖산, 알코올 및 4-ethylguaiacol의 함량)
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- Korean Journal of Food Science and Technology
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- v.24 no.5
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- pp.456-462
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- 1992