Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions

Author: Choi Ung-Kyu   Jeong Yeon-Shin   Kwon O-Jun   Park Jong-Dae   Kim Young-Chan  

Publisher: MDPI

E-ISSN: 1422-0067|12|11|8105-8118

ISSN: 1422-0067

Source: International Journal of Molecular Sciences, Vol.12, Iss.11, 2011-11, pp. : 8105-8118

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