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KMID : 1007520050140060828
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Food Science and Biotechnology
2005 Volume.14 No. 6 p.828 ~ p.831
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An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
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Choi Han-Seok
Kim Myung-Kon
Park Hyo-Suk
Kim Tae-Young
Kim Mi-Kyum
Song Geun-Sub
Lee Keun-Kwang
Kim Jong-Goon
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Abstract
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KEYWORD
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soybean fermentation food, Doenjang, mushrooms, ergosterol, ergocalciferol, vitamin D2
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