The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste

Published 2019 View Full Article

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Title
The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste
Authors
Keywords
Doenjang, Fermented soybean paste, Salt concentration, Microbial community, Enzymes, Metabolites, Biogenic amine
Journal
FOOD MICROBIOLOGY
Volume 86, Issue -, Pages 103329
Publisher
Elsevier BV
Online
2019-09-14
DOI
10.1016/j.fm.2019.103329

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