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KMID : 0380620050370030465
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Korean Journal of Food Science and Technology
2005 Volume.37 No. 3 p.465 ~ p.469
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Microbiology/Fermentation/Biotechnology : Changes in Microorganisms and Enzyme Activities of Low-salted Kochujang added with Horseradish Powder during Fermentation
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오지영/Oh JY
김용석/신동화/Kim YS/Shin DH
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Abstract
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KEYWORD
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kochujang, horseradish, gas formation, α- and β-amylase, Low-salt
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