Papers: 10.3390/foods9101346

https://doi.org/10.3390/foods9101346

Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels

Cited by: 12
Author(s): Mohamed Mannaa, Young-Su Seo, Inmyoung Park
Published: about 6 years ago

Software Mentions 1