Open AccessQuality Characteristics of Doenjang Meju Fermented with Aspergillus Species and Bacillus subtilis during Fermentation
Author(s) -
Jong Wook Kim,
Hong-Soo Doo,
Tae-Ho Kwon,
Yong-Suk Kim,
Dong-Hwa Shin
Publication year - 2011
Publication title -
korean journal of food preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.233
H-Index - 5
eISSN - 2287-7428
pISSN - 1738-7248
DOI - 10.11002/kjfp.2011.18.3.397
Subject(s) - bacillus subtilis , food science , fermentation , aspergillus oryzae , protease , chemistry , aspergillus , biology , microbiology and biotechnology , enzyme , bacteria , biochemistry , genetics
Accelerating Research
Robert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom
Address
John Eccles HouseRobert Robinson Avenue,
Oxford Science Park, Oxford
OX4 4GP, United Kingdom