Degradation characteristics of proteins in cheonggukjang (fermented unsalted soybean paste) prepared with various soybean cultivars

Title
Degradation characteristics of proteins in cheonggukjang (fermented unsalted soybean paste) prepared with various soybean cultivars
Authors
Keywords
-
Journal
FOOD SCIENCE AND BIOTECHNOLOGY
Volume 21, Issue 1, Pages 9-18
Publisher
Springer Nature
Online
2012-02-27
DOI
10.1007/s10068-012-0002-8

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