Characteristics of Cheonggukjang produced by the rotative fermentation method

Food Science and Biotechnology

Volumn 19, Issue 1, 2010, Pages 115-119

  Lee, Nam Keun ^a   Cho, Il Jae ^a   Park, Joung Whan ^a   Kim, Byung Yong ^b   Hahm, Young Tae ^a  

^a Chung Ang University   (South Korea)

^b Kyung Hee University   (South Korea)

Author keywords

Antioxidative activity; Bacillus sp.; Cheonggukjang; Fermented soybean food; Rotative fermentation method

Indexed keywords

ANTI OXIDATIVE ACTIVITY; BACILLUS SP.; CHEONGGUKJANG; FERMENTED SOYBEAN FOOD; ROTATIVE FERMENTATION METHOD;

AMMONIUM COMPOUNDS; BACILLI; BACTERIOLOGY;

FERMENTATION;

BACILLUS SP.; GLYCINE MAX;

EID: 79957649919     PISSN: 12267708     EISSN: None     Source Type: Journal    
DOI: 10.1007/s10068-010-0016-z     Document Type: Article

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