Article Versions Notes

Jeong S-J, Ryu M-S, Yang H-J, Wu X-H, Jeong D-Y, Park S-M. Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea. Microorganisms. 2021; 9(7):1348. https://doi.org/10.3390/microorganisms9071348

Jeong, Su-Ji, Myeong-Seon Ryu, Hee-Jong Yang, Xuan-Hao Wu, Do-Youn Jeong, and Sun-Min Park. 2021. "Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea" Microorganisms 9, no. 7: 1348. https://doi.org/10.3390/microorganisms9071348

Jeong, S.-J., Ryu, M.-S., Yang, H.-J., Wu, X.-H., Jeong, D.-Y., & Park, S.-M. (2021). Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea. Microorganisms, 9(7), 1348. https://doi.org/10.3390/microorganisms9071348