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1 Ergebnisse
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Microbial Composition of Fermented Korean Soy Paste (Doenja..:
Mohamed Mannaa
;
Seong-Soon Cho
;
Young-Su Seo
.
https://www.mdpi.com/2311-5637/7/2/93. , 2021
Link:
https://doi.org/10.3390/fermentation7020093
RT Journal T1
Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:4a845b7cebaa42059c01ef24740b0cdc&Exemplar=1&LAN=DE A1 Mohamed Mannaa A1 Seong-Soon Cho A1 Young-Su Seo A1 Inmyoung Park PB MDPI AG YR 2021 K1 fermented soy paste K1 metagenomics analysis K1 coriander K1 peppermint K1 Korean mint K1 Fermentation industries. Beverages. Alcohol K1 TP500-660 JF https://www.mdpi.com/2311-5637/7/2/93 LK http://dx.doi.org/https://doi.org/10.3390/fermentation7020093 DO https://doi.org/10.3390/fermentation7020093 SF ELIB - SuUB Bremen
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