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Agricultural and Food SciencesChemistry

Changes in Microorganisms and Enzyme Activity of Low Salt Soybean Paste (Doenjang) during Fermentation

C. Mok, K. Song, Ju-Yeon Lee, Y. Park, Sangbin Lim

2005.5.1Food Engineering Progress

DOI: 10.13050/foodengprog.2005.9.2.112

Abstract

Abstract is not available.

Citation format

MOK, C., et al. Changes in microorganisms and enzyme activity of low salt soybean paste (doenjang) during fermentation. Food Engineering Progress, 2005.