Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation - Concepedia

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Effects of indigenous yeasts on physicochemical and microbial properties of Korean soy sauce prepared by low-salt fermentation

61

Citations

33

References

2015

Year

Young‐Ran Song, Do‐Youn Jeong, Sang‐Ho Baik

Food Microbiology

Food ChemistryIndigenous YeastsFood FermentationFood AnalysisBiotechnologyFood MicrobiologyMicrobiologyFood ProcessingLow-salt FermentationKorean Soy SauceFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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