Article Versions Notes

Song DH, Chun BH, Lee S, Son SY, Reddy CK, Mun HI, Jeon CO, Lee CH. Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative Study. Foods. 2021; 10(3):641. https://doi.org/10.3390/foods10030641

Song, Da Hye, Byung Hee Chun, Sunmin Lee, Su Young Son, Chagam Koteswara Reddy, Ha In Mun, Che Ok Jeon, and Choong Hwan Lee. 2021. "Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative Study" Foods 10, no. 3: 641. https://doi.org/10.3390/foods10030641

Song, D. H., Chun, B. H., Lee, S., Son, S. Y., Reddy, C. K., Mun, H. I., Jeon, C. O., & Lee, C. H. (2021). Comprehensive Metabolite Profiling and Microbial Communities of Doenjang (Fermented Soy Paste) and Ganjang (Fermented Soy Sauce): A Comparative Study. Foods, 10(3), 641. https://doi.org/10.3390/foods10030641