Comparison of the quality characteristics of Korean fermented red pepper-soybean paste (Gochujang) Meju made with soybeans (Glycine max L.) germinated under dark and light conditions
Crossref DOI link: https://doi.org/10.1007/s10068-014-0167-4
Published Online: 2014-08-31
Published Print: 2014-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Choi, Seon-Jeong
Lee, Nan-Hee
Choi, Ung-Kyu
Text and Data Mining valid from 2014-08-01