文献
J-GLOBAL ID:201702241134367638
整理番号:17A0404983
2種類の工業生産過程での,発酵ダイズペースト,doenjangにおける微生物の多様性と代謝産物プロファイルの比較評価【Powered by NICT】
Comparative evaluation of microbial diversity and metabolite profiles in doenjang, a fermented soybean paste, during the two different industrial manufacturing processes
著者 (9件):
Lee Sunmin
(Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea)
,
Lee Sarah
(Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea)
,
Singh Digar
(Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea)
,
Oh Ji Young
(Food Research Institute, CJ CheilJedang Corp., 443-270 Suwon-si, Republic of Korea)
,
Jeon Eun Jung
(Food Research Institute, CJ CheilJedang Corp., 443-270 Suwon-si, Republic of Korea)
,
Ryu Hyung SeoK
(Food Research Institute, CJ CheilJedang Corp., 443-270 Suwon-si, Republic of Korea)
,
Lee Dong Wan
(Plant Pharmacology Laboratory, Department of Biosystems and Biotechnology, College of Life Science & Biotechnology, Korea University, Seoul 136-713, Republic of Korea)
,
Kim Beom Seok
(Plant Pharmacology Laboratory, Department of Biosystems and Biotechnology, College of Life Science & Biotechnology, Korea University, Seoul 136-713, Republic of Korea)
,
Lee Choong Hwan
(Department of Bioscience and Biotechnology, Konkuk University, Seoul 143-701, Republic of Korea)
資料名:
Food Chemistry
(Food Chemistry)
巻:
221
ページ:
1578-1586
発行年:
2017年
JST資料番号:
H0766A
ISSN:
0308-8146
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)