Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang)

Food Research International

Volumn 89, Issue , 2016, Pages 724-732

  Kim, Min Jung ^a   Kwak, Han Sub ^a   Jung, Hee Yeon ^a   Kim, Sang Sook ^a  

^a Korea Food Research Institute   (South Korea)

Author keywords

Descriptive analysis; Doenjang; Microbial community; Next generation sequencing; Partial least square regression; Soy bean paste

Indexed keywords

BACTERIA; BACTERIOLOGY; FISH; LABORATORIES; LACTIC ACID; RNA;

DESCRIPTIVE ANALYSIS; DOENJANG; MICROBIAL COMMUNITIES; NEXT-GENERATION SEQUENCING; PARTIAL LEAST SQUARE REGRESSION; SOY BEAN PASTE;

SENSORY ANALYSIS;

EID: 85000885489     PISSN: 09639969     EISSN: 18737145     Source Type: Journal    
DOI: 10.1016/j.foodres.2016.09.032     Document Type: Article

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