Change of Phytic acid on  Whole-Shape Soybea Meju Using Three Step Fermentation Method

류충호

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Change of Phytic acid on Whole-Shape Soybea Meju Using Three Step Fermentation Method

Authors: 류충호

Issue Date: 1-Jun-2005

Citation: 한국미생물.생명공학회, pp.0

URI: https://scholarworks.gnu.ac.kr/handle/sw.gnu/47866

Conference Name: 한국미생물.생명공학회

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Appears in Collections: 농업생명과학대학 > 식품공학부 > Conference Papers

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