Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

Published 2015 View Full Article

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Title
Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea
Authors
Keywords
-
Journal
MYCOBIOLOGY
Volume 43, Issue 3, Pages 218-224
Publisher
Informa UK Limited
Online
2015-10-30
DOI
10.5941/myco.2015.43.3.218

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