Work

Effect of Lactic Acid Fermentation and Plant Ingredients on the Quality of Black Bean-Based Sausages

Year: 2025

Type: article

Source: Journal of the East Asian Society of Dietary Life

DOI: 10.17495/easdl.2025.10.35.5.385

Authors: Jun-Sik Kim, Ki-Sun Yoon

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDGs: Zero hunger, Responsible consumption and production

Open Access status: closed

OpenAlex ID: W4416185016

FWCI:

Cites: 44

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