Work

Characteristics of Taste Components of Chongkukjang Fermented with Bacillus subtilis

Year: 2004

Type: article

Source: Food Science and Biotechnology

Author: E.J. Lee

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W1512253299

FWCI: 0.773

Cites: 3

Cited by: 9

Related to: 10