Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds-Reference-Cited by-同舟云学术

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Manufacture of Koji Using fungi Isolation from Nuruk and Identification of Koji Molds

Published:2012-12-31 Issue:4 Volume:40 Page:187-190
ISSN:0253-651X
Container-title:The Korean Journal of Mycology
language:en
Short-container-title:The Korean Journal of Mycology

Author:

Kim Jae-Ho,Kwon Young-Hee,Lee Ae-Ran,Kim Hye-Ryun,Ahn Byung-Hak

Publisher

The Korean Society of Mycology

Subject

Plant Science,Ecology,Ecology, Evolution, Behavior and Systematics

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. Method validation for quantitative analyzing aflatoxin productivity in Aspergillus sp. isolated from soybean paste;Korean Journal of Food Preservation;2023-02

2. Physicochemical and sensory characteristics of commercially available rice-based Doenjang and their correlation to consumer acceptability for Korean young adults;Food Science and Biotechnology;2023-01-05

3. Changes of Physiochemical and Enzymatic Activities of doenjang Prepared with Different Amount of Rice koji during 30 Days of Fermentation;Foods;2021-02-09

4. Sensory and Volatile Profiles of Korean Commercially Distilled Soju Using Descriptive Analysis and HS-SPME-GC-MS;Foods;2020-09-21

5. Properties of Yakju and pellet Nuruk inoculated with Aspergillus oryzae;Korean Journal of Food Preservation;2018-09-30

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