Publication | Closed Access
Microbial communities related to sensory attributes in Korean fermented soy bean paste ( doenjang )
102
Citations
47
References
2016
Year
NutritionSensory AttributesFood FermentationFood CompositionMicrobial CommunitiesFood AnalysisFood MicrobiologyMicrobial EcologyMicrobiologyPublic HealthSensory ScienceSoy Bean PasteFood SafetyHealth Sciences
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|---|---|---|
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