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Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions

机译：作者：张莹莹，张莹，王莹，食品科学FOOD sCIENCE深色和光照条件下大豆发芽韩国酱油质量特性的比较研

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Jong-Dae Park; O-Jun Kwon; Yeon-Shin Jeong; Ung-Kyu Choi; Young-Chan Kim;
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年度 2011
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1. Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions [J] . Jong-Dae Park, O-Jun Kwon, Ung-Kyu Choi, International Journal of Molecular Sciences . 2011 ,第11期

机译：暗光条件下发芽大豆制成韩国酱油品质特性的比较研究
2. Comparative study of quality characteristics of meju, a Korean soybean fermentation starter, made by soybeans germinated under dark and light conditions. [J] . Choi UK, Bajpai VK Food and Chemical Toxicology: An International Journal Published for the British Industrial Biological Research . 2010 ,第1期

机译：在黑暗和明亮的条件下发芽的大豆制成的韩国大豆发酵发酵剂meju的品质特性比较研究。
3. A study of chemical characteristics of soy sauce and mixed soy sauce: chemical characteristics of soy sauce [J] . Ji-Sang Kim, Young-Soon Lee European food research and technology =: Zeitschrift fur Lebensmittel-Untersuchung und -Forschung. A . 2008 ,第3期

机译：酱油和混合酱油的化学特性研究：酱油的化学特性
4. A Prediction Method of Soybean Moisture Content in the Process of Soy Sauce Brewing Production Using Quantum Revolving Gate of Quantum Evolution Algorithm Back Propagation [C] . Wang Gang, Hu Guoqing, Zhang Wenbo International Conference on Advanced Materials, Intelligent Manufacturing and Automation . 2018

机译：用量子旋转算法返回传播量子旋转栅极纯酱酿造生产中大豆水分含量的预测方法
5. Aspergillus oryzae Strains Comparative Omics and Microbial Community Profiling in Soy Sauce Koji Fermentation [D] . Zhong, Yiyi. 2018

机译：Aspergillus oryzae菌株在酱油koji发酵中的比较OMICS和微生物群落分析
6. Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions [O] . Ung-Kyu Choi, Yeon-Shin Jeong, O-Jun Kwon, 2011

机译：暗光条件下发芽大豆制成韩国酱油品质特性的比较研究
7. Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions [O] . Choi, Ung-Kyu, Jeong, Yeon-Shin, Kwon, O-Jun, 2011

机译：暗光条件下发芽大豆制成韩国酱油品质特性的比较研究
8. Effect of Freeze-Drying Conditions on the Quality of Spaghetti with Meat Sauce [R] . Tuomy, J. M., Shafer, H. W., Hinnergardt, L. C. 1971

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Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions

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