Quality characteristics of soybean fermented by Mucor, Rhizopus, and Aspergillus from meju

Author:

Heo Sojeong,Park Junghyun,Lee Kwang-Geun,Lee Jong-Hoon,Jeong Do-WonORCID

Funder

National Research Foundation of Korea

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference33 articles.

1. Meju fermentation for a raw material of Korean traditional soy products;Lee;Korean J. Mycol.,1995

2. Korean traditional fermented soybean products: jang;Shin;J. Ethn. Foods.,2015

3. Effect of rice (Oryza sativa L.) added to meju (Korean soybean koji) dough on variation of nutritional ingredients and bacterial community diversity in doenjang (Korean soybean paste);Jeon;Food Nutr. Sci.,2012

4. Compositions of nitogen compound and amino acid in soybean paste (doenjang) prepared with different microbial sources;Park;Korean J. Food Sci. Technol.,1994

5. Properties of doenjang (Soybean paste) fermented with multiple starters;Cho;J. Agric. Life Sci.,2015

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