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

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Seon-Ung Jeong, Su-Jeong Ryu, Hye-Rin Lee, Yun-Sang So, Kwang-Pyo Kim, Dong-Ho Seo

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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)

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