Work

Characteristics of Seasoning Soy Sauce with Added Saccharina japonica Powder Fermented by Lactic Acid Bacteria

Year: 2018

Type: article

Source: Korean Journal of Fisheries and Aquatic Sciences

DOI: 10.5657/kfas.2018.0613

Authors: In-Seon Lee, Ho-Su Song

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: diamond

OpenAlex ID: W2963948437

FWCI:

Cites:

Cited by: 3

Related to: 10