Identification of Microorganisms, Cladosporium sp. and Sterigmatomyces sp., Proliferated on the Surface of Traditional Soy Sauce, and the Effect of NaCl Concentration on Their Enzymatic Activity (전통간장으로부터 분리한 Cladosporium sp.과 Sterigmatomyces sp. 미생물의 동정 및 NaCl 농도에 따른 미생물 효소활성 분석)
-
- Korean Journal of Food Science and Technology
- /
- v.44 no.4
- /
- pp.488-492
- /
- 2012