Microbial communities related to sensory attributes in Korean fermented soy bean paste ( doenjang )

Published 2016 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Microbial communities related to sensory attributes in Korean fermented soy bean paste ( doenjang )
Authors
Keywords
Soy bean paste, Doenjang, Microbial community, Next generation sequencing, Descriptive analysis, Partial least square regression
Journal
FOOD RESEARCH INTERNATIONAL
Volume 89, Issue -, Pages 724-732
Publisher
Elsevier BV
Online
2016-10-02
DOI
10.1016/j.foodres.2016.09.032

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More

Create your own webinar

Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.

Create Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.