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Characteristics and Antioxidant Effect of Garlic in the Fermentation of Doenjang with Different Salt Concentrations
- Authors
- 조계만
- Issue Date
- 25-Jun-2014
- Conference Name
- Microbiology and Biotechnology: from Traditional of Cutting Edge
- Location
- 대한민국
부산 베스코
- Conference Date
- 2014-06-25 ~ 2014-06-27
- metadata.conference.dc.citation.conferenceName
- 2014 International Symposium and Annual Meeting
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Collections - 농업생명과학대학 > 식품공학부 > Conference Papers
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