Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation. Jeong, D., Heo, S., Lee, B., Lee, H., Jeong, K., Her, J., Lee, K., & Lee, J. 2017.
bibtex   
@article{1901,
  author = {Do-Won Jeong and Seongkook Heo and Bitnara Lee and Hyundong Lee and Keuncheol Jeong and Jae-Young Her and Kwang-Geun Lee and Jong-Hoon Lee},
  title = {Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation},
  year = {2017}
}

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