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Functional characterization of bacterial communities responsible for fermentation of doenjang, a traditional Korean fermented soybean paste

机译：负责发酵传统韩国发酵大豆酱doenjang的细菌群落的功能特征

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Woo Yong eJung; Ji Young eJung; Hyo Jung eLee; Che Ok eJeon;
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年度 2016
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1. Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste [J] . Woo Yong Jung, Ji Young Jung, Hyo Jung Lee, Frontiers in Microbiology . 2016,第6期

机译：负责 Doenjang 发酵的细菌群落的功能表征：传统的韩国发酵大豆酱
2. Garlic augments the functional and nutritional behavior of Doenjang , a traditional Korean fermented soybean paste [J] . Ashutosh Bahuguna, Shruti Shukla, Jong Suk Lee, Scientific reports. . 2019,第1期

机译：大蒜增强了司法的功能和营养行为，传统的韩国发酵大豆浆料
3. Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang) [J] . Kim Mi Jeong, Kwak Han Sub, Kim Sang Sook Food Chemistry . 2018,第apra15期

机译：盐度对韩国发酵大豆糊（doenjang）中细菌群落，美拉德反应，异黄酮成分，抗氧化和抗增殖的影响
4. Development of ID-LC-MS/MS for the Accurate Determination of Ochratoxin and Application to the Certification of Fermented Soybean Paste Reference Material [C] . Byungjoo Kim, Seonghee Ahn International Mass Spectrometry Conference . 2014

机译：id-LC-MS / MS的开发，以准确测定赭曲霉毒素和应用于发酵大豆糊剂参考材料的认证
5. Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages. [D] . Candogan, Kezban. 2000

机译：细菌发酵剂的培养，老化和发酵对发酵牛肉香肠某些特性的影响。
6. Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste [O] . Woo Yong Jung, Ji Young Jung, Hyo Jung Lee, -1

机译：负责豆园发酵的细菌群落的功能表征：传统的韩国发酵大豆酱
7. Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste [O] . Woo Yong Jung, Ji Young Jung, Hyo Jung Lee, 2016

机译：负责发酵Doenjang的细菌群落的功能特征：韩国传统发酵豆酱

Functional characterization of bacterial communities responsible for fermentation of doenjang, a traditional Korean fermented soybean paste

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