Identification of Flavor Components in Korean Ordinary Kochujang Inoculated with Bacillus sp. and Saccharomyces sp. (Saccharomyces 속(屬) 및 Bacillus 속(屬)을 접종(接種)한 한국재래식(韓國在來式)고추장의 향기성분동정(香氣成分同定))
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- Journal of the Korean Society of Food Science and Nutrition
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- v.17 no.1
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- pp.1-5
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- 1988