Changes of Quality and Physiological Functionality during the Fermentation of Doenjangs Made by Isolated Nuruk Mold and Commercial Nuruk Mold (분리국균과 시판국균으로 제조한 된장의 숙성 중 품질과 생리기능성 변화)
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- Journal of the Korean Society of Food Science and Nutrition
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- v.35 no.8
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- pp.1025-1030
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- 2006