|
KMID : 1159420020080020167
|
|
Journal of korean Society Hygienic Sciences
2002 Volume.8 No. 2 p.167 ~ p.173
|
|
|
Changes of Flavor during Chunggugjang Fermentation by Bacillus sp. CS-17
|
|
Choi Ung-Kyu
Lee Suk-Il
Son Dong-Hwa
Ji Won-Dae
|
|
|
Abstract
|
|
|
|
|
|
|
KEYWORD
|
|
|
Bacillus sp. CS-17, chungugjang, flavor components
|
|
|
FullTexts / Linksout information
|
|
|
|
|
|
Listed journal information
|
|
|
|