Properties of Doenjang (Soybean Paste) Fermented with Multiple Starters-Reference-Cited by-同舟云学术

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Properties of Doenjang (Soybean Paste) Fermented with Multiple Starters

Published:2014-12-31 Issue:6 Volume:48 Page:291-300
ISSN:1598-5504
Container-title:Journal of Agriculture & Life Science
language:
Short-container-title:J. Agirc. Life Sci.

Author:

Cho Min Jeong, ,Lee Jae Yong,Lee Kang Wook,Cho Kye Man,Lee Chang Kwon,Kim Gyeong Min,Shin Jeong Hee,Kim Jong Sang,Kim Hyun-Jin,Kim Jeong Hwan

Funder

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

Publisher

Institute of Agriculture and Life Science, Gyeongsang National University

Subject

General Earth and Planetary Sciences,General Environmental Science

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Characteristics of Doenjang (Soybean Paste) Fermented with Multiple Starters Including Tetragenococcus halophilus;Microbiology and Biotechnology Letters;2023-05-26

2. Quality characteristics of soybean fermented by Mucor, Rhizopus, and Aspergillus from meju;Heliyon;2023-03

3. Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China;Journal of Food Science;2017-03-02

4. Properties of Doenjang (Soybean Paste) Prepared with Different Types of Salts;Journal of Microbiology and Biotechnology;2016-09-28

5. Antimicrobial activity of Bacillus amyloliquefaciens EMD17 isolated from Cheonggukjang and potential use as a starter for fermented soy foods;Food Science and Biotechnology;2016-04

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