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Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation

Jeong, Do-Won; Heo, Sojeong; Lee, Bitnara; Lee, Hyundong; Jeong, Keuncheol; Her, Jae-Young; Lee, Kwang-Geun; Lee, Jong-Hoon

ArticleIssue Date2017CitationINTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, v.262, pp 8 - 13PublisherELSEVIER
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