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NTIS 바로가기Journal of food science : an official publication of the Institute of Food Technologists, v.80 no.9, 2015년, pp.M2005 - M2014
Song, Young‐Ran (Dept. of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk Natl. Univ, Jeonju, Korea) , Jeong, Do‐Youn (Microbial Inst. for Fermentation Industry (MIFI), Sunchang, Jeonbuk, Korea) , Baik, Sang‐Ho (Dept. of Food Science and Human Nutrition, and Fermented Food Research Center, Chonbuk Natl. Univ, Jeonju, Korea)
AbstractFlavor development in soy sauce is significantly related to the diversity of yeast species. Due to its unique fermentation with meju, the process of making Korean soy sauce gives rise to a specific yeast community and, therefore, flavor profile; however, no detailed analysis of the identifyi...
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