국가 R&D 논문 조회
| 논문명 | Comparison of quality and microbial characteristics of traditional doenjang and kochujang by region in Jeonnam province | ||
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| 학술지 | 한국식품과학회지 | ISSN | 0367-6293 |
| SCI 구분 | 02 | 논문구분 | 국내 |
| 국내외학술지 구분 | 104 | 학술지 구분 | 학술대회 |
| 성과년도 | 2018 | NTIS 성과고유번호 | CNL-2018-0019910569 |
| 초록 | As the subtropicalization of the Korean Peninsula is progressing with global warming and abnormal temperature, the traditional fermented soybeans that fermented and matured without starter cultures in... | ||