김대현 교수 연구실
article|
인용수 4
·2024
The impact of raw material form and starter culture inoculation on bacterial communities and metabolites in fermented anchovy sauce
Daehyeon Kim, Juhan Park, Seong-Eun Park, Eunju Kim, Tae Woong Whon, Seong Woon Roh, Hong-Seok Son
IF 8Food Research International
키워드
StarterAnchovyFermentationFood scienceRaw materialInoculationChemistryBiotechnologyBiologyBusiness