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Artigo Revisado por pares
BIBTEX RIS

Characteristics of Cheonggukjang produced by the rotative fermentation method

2010; Springer Science+Business Media; Volume: 19; Issue: 1 Linguagem: Inglês

10.1007/s10068-010-0016-z

ISSN

2092-6456

Autores

Nam Keun Lee, Il Jae Cho, Joung Whan Park, Byung‐Yong Kim, Young Tae Hahm,

Tópico(s)

Nutrition, Health and Food Behavior

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