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High-throughput sequencing of the microbial community associated with the physicochemical properties of meju (dried fermented soybean) and doenjang (traditional Korean fermented soybean paste)

Jung-A Ryu, Eiseul Kim, Seung-Min Yang, Shin-Young Lee, Sung‐Ran Yoon, Kil–Su Jang, Hae‐Yeong Kim

2021LWT46 citationsDOI

Topics & Concepts

Food scienceFermentationChemistryAspergillus nigerFermentation in food processingAspergillusBacteriaBiologyMicrobiologyLactic acidGeneticsFood Quality and Safety StudiesPhytoestrogen effects and researchNutrition, Health and Food Behavior
High-throughput sequencing of the microbial community associated with the physicochemical properties of meju (dried fermented soybean) and doenjang (traditional Korean fermented soybean paste) | Litcius