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Journal description
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Details for article 13 of 50 found articles
| Title: |
Comparison of the quality characteristics of Korean fermented red pepper-soybean paste (Gochujang) Meju made with soybeans (Glycine max L.) germinated under dark and light conditions |
| Author: |
Choi, Seon-Jeong Lee, Nan-Hee Choi, Ung-Kyu |
| Appeared in: |
Food science and biotechnology |
| Paging: | Volume 23 (2014) nr. 4 pages 1223-1230 |
| Year: |
2014 |
| Contents: | |
| Publisher: |
The Korean Society of Food Science and Technology, Heidelberg |
| Source file: |
Elektronische Wetenschappelijke Tijdschriften |
Details for article 13 of 50 found articles
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