Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety

Publisher： John Wiley & Sons Inc

E-ISSN： 1750-3841|80|8|M1794-M1803

ISSN： 0022-1147

Source： JOURNAL OF FOOD SCIENCE, Vol.80, Iss.8, 2015-08, pp. : M1794-M1803

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