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KCI
Changes in physiochemical properties during the fermentation of doenjang prepared with black soybeans
Park, S.S.; Oh, S.H.; Choi, W.D.; Ra, K.S.;
Suh, H.J.
Article
Issue Date
2007
Citation
Journal of Food Science and Nutrition, v.12, no.4, pp.234 - 241
1
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Author
Choi, W.D.
1
Suh, Hyung Joo
1
Oh, S.H.
1
Park, S.S.
1
Ra, K.S.
1
Subject
Doenjang
1
Fibrinolytic activity
1
Glycine max
1
Macrophage stimulating activity
1
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Article
1
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English
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Journal of Food Science Nutrition
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kci
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scopus
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