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NTIS 바로가기Journal of mushrooms = 한국버섯학회지, v.19 no.3, 2021년, pp.200 - 209
하늘이 ((재)장흥군버섯산업연구원) , 정희경 ((재)장흥군버섯산업연구원) , 진성우 ((재)장흥군버섯산업연구원) , 김경제 ((재)장흥군버섯산업연구원) , 고영우 ((재)장흥군버섯산업연구원) , 임승빈 ((재)장흥군버섯산업연구원) , 정상욱 ((재)장흥군버섯산업연구원) , 윤경원 (순천대학교 바이오한약자원학과) , 김기만 (광주대학교) , 서경순 ((재)장흥군버섯산업연구원)
In this study, a low-salt Lentinula edodes soybean paste (LSLESP) with improved palatability and storability relative to traditional Korean soybean paste was developed by utilizing low quality log cultivation of L. edodes. We also conducted quality characteristic analyses of spread jam made from low...
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