논문 상세보기

Confirmation of fungal communities and the absence of aflatoxin toxicity in the traditional Meju manufacturing process

  • 언어ENG
  • URLhttps://db.koreascholar.com/Article/Detail/428874
모든 회원에게 무료로 제공됩니다.
한국산업식품공학회 (Korean Society for Food Engineering)
저자
  • Seon-Ung Jeong(Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Republic of Korea)
  • Su-Jeong Ryu(Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Republic of Korea)
  • Hye-Rin Lee(Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Republic of Korea)
  • Yun-Sang So(Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Republic of Korea)
  • Kwang-Pyo Kim(Department of Food Science and Technology, College of Agriculture and Life Sciences, Jeonbuk National University, Republic of Korea)
  • Dong-Ho Seo(Graduate School of Biotechnology and Institute of Life Science and Resources, Kyung Hee University, Republic of Korea)