Comparative evaluation of microbial diversity and metabolite profiles in doenjang , a fermented soybean paste, during the two different industrial manufacturing processes

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Title
Comparative evaluation of microbial diversity and metabolite profiles in doenjang , a fermented soybean paste, during the two different industrial manufacturing processes
Authors
Keywords
Doenjang, Metabolite profiling, GC-TOF-MS, LC-MS, Microbial diversity
Journal
FOOD CHEMISTRY
Volume 221, Issue -, Pages 1578-1586
Publisher
Elsevier BV
Online
2016-11-01
DOI
10.1016/j.foodchem.2016.10.135

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