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Journal description
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Details for article 6 of 40 found articles
| Title: |
Aroma characteristics of fermented Korean soybean paste (Doenjang) produced by Bacillus amyloliquefaciens |
| Author: |
Hong, Yeun Jung, Hyun-Ji Kim, Hae-Yeong |
| Appeared in: |
Food science and biotechnology |
| Paging: | Volume 21 (2012) nr. 4 pages 1163-1172 |
| Year: |
2012 |
| Contents: | |
| Publisher: |
The Korean Society of Food Science and Technology, Heidelberg |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 6 of 40 found articles
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