Open AccessPhysiological Functionality of Nuruk, Makgeolli and Cheonggukjang Made with Fungi and Bacteria isolated from Korean Traditional Fermented Foods
Author(s) -
장인택,
강민구,
이성훈,
임성일,
김혜련,
안병학,
이종수
Publication year - 2012
Publication title -
hangug gynnhaghoi ji/han-gukgyunhakoeji
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.133
H-Index - 3
eISSN - 2383-5249
pISSN - 0253-651X
DOI - 10.4489/kjm.2012.40.3.164
Subject(s) - aspergillus oryzae , fermentation , food science , fermentation in food processing , bacteria , aspergillus niger , saccharomyces cerevisiae , aspergillus , biology , saccharomyces , lactic acid , brewing , microbiology and biotechnology , chemistry , yeast , biochemistry , genetics