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Journal: Microorganisms, 2021
Volume: 9
Number: 1348
1348
Article: Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea
Authors: by Su-Ji Jeong, Myeong-Seon Ryu, Hee-Jong Yang, Xuan-Hao Wu, Do-Youn Jeong and Sun-Min Park
Link: https://www.mdpi.com/2076-2607/9/7/1348

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