Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli
Article first published online: 12 JUN 2012
Copyright © 2012 Society of Chemical Industry
Journal of the Science of Food and Agriculture
Volume 93, Issue 1, pages 85–92, 15 January 2013
How to Cite
Yoon, K.-H., Chang, Y.-I. and Lee, G.-H. (2013), Characteristic aroma compounds of cooked and fermented soybean (Chungkook-Jang) inoculated with various Bacilli. J. Sci. Food Agric., 93: 85–92. doi: 10.1002/jsfa.5734
- Issue published online: 29 NOV 2012
- Article first published online: 12 JUN 2012
- Manuscript Accepted: 15 APR 2012
- Manuscript Revised: 9 MAR 2012
- Manuscript Received: 13 DEC 2011
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