Aroma components of traditional Korean soy sauce and soybean paste fermented with the same Meju

Journal of Microbiology and Biotechnology

Volumn 6, Issue 4, 1996, Pages 278-285

  Seo, Jae Soon ^a   Chang, Ho Geun ^a   Ji, Won Dae ^a   Lee, Eun Ju ^a   Choi, Myeong Rak ^b   Kim, Haeng Ja ^c   Kim, Jong Kyu ^a  

^a Yeungnam University   (South Korea)

^b Chonnam National University   (South Korea)

^c Gyeongsang National University   (South Korea)

Author keywords

Aroma components; Traditional Korean soy sauce; Traditional Korean soybean paste; Traditional Meju

Indexed keywords

GLYCINE MAX;

EID: 0010565035     PISSN: 10177825     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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