Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale-Reference-Cited by-同舟云学术

Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale

Published:2018-05-15 Issue:6 Volume:83 Page:1723-1732
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Lee Eun Jin¹,Hyun Jiye²,Choi Yong-Ho²,Hurh Byung-Serk²,Choi Sang-Ho³,Lee Inhyung¹^ORCID

Affiliation:

1. Dept. of Bio and Fermentation Convergence Technology, BK21 PLUS Project; Kookmin Univ.; Seoul 02707 Korea

2. Sempio Fermentation Research Center; Sempio Foods Company; Chungcheongbukdo 28156 Korea

3. Dept. of Agricultural Biotechnology, Center for Food Safety and Toxicology; Seoul National Univ.; Seoul 08826 Korea

Funder

Technological Competency Partnership Programs for Small and Medium Business Administration of the Republic of Korea

Agriculture, Food and Rural Affairs Research Center Support Program

Ministry of Agriculture, Food and Rural Affairs

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14166/fullpdf

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