Work

Changes in Odor Characteristics of Doenjang with Different Preparing Methods and Ripening Periods

Year: 1997

Type: article

Source: Journal of the Korean Society of Food Culture

Authors: 최미경, 손경희, 전형주

Language: English

Topic: Food Quality and Safety Studies

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

Open Access status: closed

OpenAlex ID: W769964612

FWCI:

Cites:

Cited by: 9

Related to: 10