Papers: 10.3390/microorganisms9071348

https://doi.org/10.3390/microorganisms9071348

Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea

Cited by: 11
Author(s): Su-Ji Jeong, Myeong-Seon Ryu, Hee-Jong Yang, Xuan-Hao Wu, Do-Youn Jeong, Sunmin Park
Published: about 4 years ago

Software Mentions 1