Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste-Reference-Cited by-同舟云学术

Potentiality of Bacillus amyloliquefaciens KFCC11574P isolated from Korean traditional doenjang as a starter in the production of functional soya bean paste

Published:2015-11-03 Issue:1 Volume:51 Page:105-113
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Hong Yeun¹,Jung Hyun-Ji¹,Han Seon-Kyeong¹,Kim Hae-Yeong¹

Affiliation:

1. Department of Food Science & Biotechnology; Institute of Life Sciences & Resources; Kyung Hee University; Yongin 446-701 Korea

Funder

Ministry for Food, Agriculture, Forestry and Fisheries

National Research Foundation of Korea

Ministry of Science, ICT and Future Planning

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/ijfs.12973/fullpdf

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