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KMID : 0366119960240020247
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Korean Journal of Applied Microbiology & Bioengineering
1996 Volume.24 No. 2 p.247 ~ p.253
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Changes of Microorganisms, Enzyme Activitis and Major Components during the Fermentation of Korean Traditional Doenjang and Kochujang
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Lee Jong-Soo
Kwon Su-Jin
Chung Sung-Won
Choi Young-Jun
Yoo Jin-Young
Chung Dong-Hyo
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Abstract
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KEYWORD
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Korean traditional Doenjang and Kochujang, fermentation, microorganisms, enzyme activities
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