Quality characteristics of Doenjang manufactured with soybean Koji

机译：大豆锦鸡制造的斗申的质量特征

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Do-Yoon Kim; Dong-Jin Kwon;
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1. Characteristics of Bacterial-Koji and Doenjang(soybean paste) Made by using Bacillus subtilis DJI [J] . Chang Mi, Hae Choon Chang Korean Journal of Microbiology and Biotechnology . 2007,第4期

机译：枯草芽孢杆菌DJI制得的细菌曲和豆酱的特性
2. Quality characteristics of doenjang (soybean paste) prepared with germinated regular soybean and black soybean. [J] . Hyeong-Eun Kim Song-Yi Han Jin-Bo Jung Jong-Min Ko Yong-Suk Kim Korean Journal of Food Science and Technology . 2011,第3期

机译：发芽的常规大豆和黑大豆制得的豆酱的质量特性。
3. Quality Characteristics and Antioxidant Activity of Doenjang Made from Lipoxygenase-Free Genotypes Soybeans [J] . Soo-Jung Lee, In-Sung Kim, Wen-Si Hu, Journal of the Korean Society of Food Science and Nutrition . 2016,第1期

机译：无脂氧合酶基因型大豆制豆的品质特性和抗氧化活性
4. Fermentation quality and ruminal digestion characteristics of green soybean stover silage [C] . HORIGUCHI Ken-ichi, FUSHIMI Tadashi, TAKAHASHI Toshiyoshi Acta Prataculturae Sinica vol.15 Suppl. July 2006: Grassland Agriculture: Balancing Production and Environmental Protection . 2006

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5. Feeding Peroxidized Soybean Oil to Finishing Pigs: Effects on Performance, Nutrient Digestibility, Carcass Characteristics, and the Shelf-Life of Loin Chops and Commercially Manufactured Bacon [D] . Overholt, Martin F. 2018

机译：向肥育猪饲喂过氧化大豆油：对猪排和商业生产的培根的性能，营养消化率，Car体特性和保质期的影响
6. Physiochemical Quality and Sensory Characteristics of koji Made with Soybean Rice and Wheat for Commercial doenjang Production [O] . Hyun Hee Hong, Mina K. Kim 2020

机译：用大豆大米和小麦制成的Koji的理化品质和感官特征用于商用Doenjang生产
7. Quality Characteristics of Doenjang (Soybean Paste) Prepared with Germinated Regular Soybean and Black Soybean [O] . Hyeong-Eun Kim, Song-Yi Han, Jin-Bo Jung, 2011

机译：用发芽的常规大豆和黑色大豆制备斗震（大豆糊）的质量特征

Quality characteristics of Doenjang manufactured with soybean Koji

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