Biochemical characteristics of whole soybean cereals fermented with Mucor and Rhizopus strains = Mucor 및 Rhizopus속 균류를 이용한 콩알메주 발효의 생화학적 특성
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Dong Ho Kim | - |
| dc.contributor.author | Seung Ho Kim | - |
| dc.date.accessioned | 2017-04-19T08:56:40Z | - |
| dc.date.available | 2017-04-19T08:56:40Z | - |
| dc.date.issued | 1999 | - |
| dc.identifier.issn | 0367-6293 | - |
| dc.identifier.uri | https://oak.kribb.re.kr/handle/201005/4942 | - |
| dc.publisher | Korea Soc-Assoc-Inst | - |
| dc.title | Biochemical characteristics of whole soybean cereals fermented with Mucor and Rhizopus strains = Mucor 및 Rhizopus속 균류를 이용한 콩알메주 발효의 생화학적 특성 | - |
| dc.title.alternative | Biochemical characteristics of whole soybean cereals fermented with Mucor and Rhizopus strains | - |
| dc.type | Article | - |
| dc.citation.title | Korean Journal of Food Science & Technology | - |
| dc.citation.number | 1 | - |
| dc.citation.endPage | 182 | - |
| dc.citation.startPage | 176 | - |
| dc.citation.volume | 31 | - |
| dc.contributor.affiliatedAuthor | Seung Ho Kim | - |
| dc.contributor.alternativeName | 김동호 | - |
| dc.contributor.alternativeName | 김승호 | - |
| dc.identifier.bibliographicCitation | Korean Journal of Food Science & Technology, vol. 31, no. 1, pp. 176-182 | - |
| dc.subject.keyword | Mucor | - |
| dc.subject.keyword | Rhizopus | - |
| dc.subject.keyword | soybean | - |
| dc.subject.keyword | meju | - |
| dc.subject.local | Mucor | - |
| dc.subject.local | Rhizopus | - |
| dc.subject.local | Soybean | - |
| dc.subject.local | Soybean (Glycine max) | - |
| dc.subject.local | soybean | - |
| dc.subject.local | Soybean (Glycine max (L.) Merrill.) | - |
| dc.subject.local | Soybean (Glycine max L.) | - |
| dc.subject.local | meju | - |
| dc.description.journalClass | N | - |
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