The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste.
This study provides a deeper understanding of doenjang fermentation and insight into the development of low salt doenjang.
PMID: 31703874 [PubMed - in process]
Source: Food Microbiology - Category: Food Science Authors: Chun BH, Kim KH, Jeong SE, Jeon CO Tags: Food Microbiol Source Type: research
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